Mayonnaise coated egg halves
Ingredients
- 10 large British Lion eggs
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Water for boiling
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Pinch of salt
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Spiced tomato mayonnaise:
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250ml (1/2) pint thick mayonnaise
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1 tbsp Worcestershire sauce
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1 tbsp tomato ketchup or puree
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1 tsp Lemon juice
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Salt
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Curried mayonnaise:
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250ml (1/2 pint) thick mayonnaise
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1 tbsp mango chutney, finely chopped or sieved
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Salt and pepper
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Mixed herb mayonnaise
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250ml (1/2pint) thick mayonnaise
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3 tbsp chopped chives
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2 tsp lemon juice
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1 small garlic clove, finely chopped (optional)
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Salt and pepper
Preparation time: 10 mins, cooking time: 10 mins, serves: 10.
Easy to make mayonnaise with a kick.
Method
Place the eggs in a pan. Cover with cold water, add a pinch of salt and place the pan on a high heat.
When the water is almost boiling, gently stir the eggs and set a kitchen timer for one of the timings below.
Reduce heat slightly to keep water bubbling but not fast boiling and stir the eggs once more.
Once cooking time is complete, remove the eggs from the pan and place in cold water. This will stop the cooking process.
To make the mayonnaise, combine all the ingredients thoroughly.
Halve the boiled eggs and coat with mayonnaise. Serve with a salad garnish.
Boiling - timings
3 minutes for really soft boiled yolk and set white 4 minutes for slightly set yolk and set white 5 minutes for firmer yolk and white 6 minutes for hard boiled with lightly soft yolk 7 minutes for firmly hard boiled