Makes 8, prep time 10 minutes, cooking time 5 minutes
INGREDIENTS
8 free-range eggs
16 pitted black olives
4 tbsp mayonnaise
2 tsp of French’s mustard
Salt & pepper
METHOD
Bring to the boil two pints water, add the eggs and cook for five minutes.
Slice the olives in half, set eight aside then slice the remaining lengthways into four.
When the eggs have boiled, remove from the heat and run under cold water.
Once the eggs are cooled, gently remove the shells.
Slice the eggs in half lengthways, remove the yolks and place in a bowl.
Rinse the egg whites a dry with paper towel.
To the yolks add the mayonnaise and mustard, season and mix. Set the eggs whites on a serving dish, spoon the yolk back into the eggs. Place the sliced olive in the centre of the yolk, then add the slices on each side to make the legs.
Slice the olives in half, set eight aside then slice the remaining lengthways into four.
When the eggs have boiled, remove from the heat and run under cold water.
Once the eggs are cooled, gently remove the shells.
Slice the eggs in half lengthways, remove the yolks and place in a bowl.
Rinse the egg whites a dry with paper towel.
To the yolks add the mayonnaise and mustard, season and mix. Set the eggs whites on a serving dish, spoon the yolk back into the eggs. Place the sliced olive in the centre of the yolk, then add the slices on each side to make the legs.
Recipe courtesy of Gas Mark Six
0 Comments