As­pir­ing Chef

Dec­o­ra­tive Stuffed Eggs

The Poultry Bulletin - - CONTENTS -


12 hard boiled eggs

125 ml may­on­naise salt and pep­per

To gar­nish - gherkins, pep­padews, smoked salmon, fresh dill, cayenne pep­per & fresh pars­ley


1. Care­fully peel the eggs and halve hor­i­zon­tally us­ing a sharp knife. Slice a small hor­i­zon­tal piece of the bot­tom of the egg white so that the egg can stay in po­si­tion and not slide around on the serv­ing plate.

2. Care­fully re­move the hard boiled yolks from the whites, us­ing a tea­spoon.

3. Push the hard boiled eggs through a sieve and mix in the may­on­naise or process un­til smooth to­gether with the may­on­naise.

4. Use a tea­spoon or pip­ing bag with a dec­o­ra­tive noz­zle to pipe the smooth egg yolk mix­ture into the cav­i­ties of the egg whites.

5. Gar­nish with any or all of the fol­low­ing: gherkin slices, sliced Pep­padews, sliced smoked salmon and dill, a sprin­kling of cayenne pep­per, pars­ley sprigs.

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