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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from the book Cooking For Pleasure by Margaret Fulton (1981). It's an excellent base recipe that is easy to alter according to your own taste.The egg whites can be kept fresh in a bowl of cold water. Ingredients:
6 eggs |
4 tablespoons mayonnaise |
2 teaspoons french mustard |
1 pinch salt, to taste |
1 pinch cayenne pepper |
1 pimiento, cut into strips |
Directions:
1. Lower the eggs into a saucepan of gently boiling water to which a good pinch of salt has been added.
2. Cook gently for 10-12 minutes.
3. Stir the eggs for the first 8 minutes so that the yolks will be centered.
4. Remove from the heat and plunge immediately into cold water.
5. When the eggs are completely cold shell them and cut in half lengthwise, using a stainless steel knife (other metals will discolour the eggs).
6. Remove the yolks carefully and push through a sieve (or mash well with a fork).
7. Mix the remaining ingredients.
8. If the mixture is too thick for pipping add a little more mayonnaise.
9. Using a 1 cm ( 1/2 inch) fluted or plain nozzle, pipe the mixture into the egg whites and decorate with the strips of pimiento.
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