Ingredients
- 6 large free-range eggs
- 2tbs pre-made mayonnaise
- Sea salt and black pepper
- 2tsp dijon mustard
- Pinch of curry powder
- 1tsp tabasco sauce
- Smoked paprika, to garnish
- Dill sprigs, to garnish
- Place the eggs in a medium pot and cover with cold water. Place on a high heat and bring to the boil, then reduce the heat and allow the eggs to simmer for eight minutes.
- Remove the eggs from the pot and place in a bowl of iced water to cool for 10 minutes. Gently tap the eggs on a counter to crack the shells, then carefully peel one by one. Dipping the eggs back in the iced water or under running cold water can help the shells peel off easier.
- Cut the eggs in half and slice a thin piece off the ends of them so they can sit yolk-side up without falling over or sliding on a plate. Carefully scoop out the egg yolks and place them in a blender. Add the mayo, a pinch of salt, pepper and curry powder. Then add the Dijon mustard and tabasco and blend until smooth.
- Spoon the mixture into a piping bag fitted with a plain round nozzle. Pipe the mixture into the hollowed-out egg halves and garnish with some paprika, black pepper and dill sprigs.
