Ingredients
- 6 free range eggs
- 100ml cream
- 1tsp English mustard
- A few drops of Tabasco
- ½tsp paprika
- 3 spring onions, finely sliced
- Salt and black pepper
- 2tbs olive oil
- 12 baby potatoes, boiled, peeled and halved
- 4 little gem lettuce, trimmed and washed
1 Put the room temperature eggs into boiling water and cook for six minutes precisely.
2 Refresh under cold water, peel and mash with a fork, then whisk in the cream, mustard, Tabasco, paprika, spring onions, salt and pepper and olive oil.
3 Arrange the potatoes on a small platter and top with the lettuce.
4 Season and spoon the dressing over the top with a few pinches of paprika to finish.
