Jae Frew
Recipe by : Anna King Shahab
Photography by : Jae Frew
This recipe first appeared in Food magazine issue 87.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Bring a pan of water to the boil and carefully lower in the eggs. Gently boil for 8 minutes. Drain and peel hot eggs under cold running water. Chill eggs for 10 minutes or more.
2.Meanwhile, in a bowl combine the mayonnaise, mustard, vinegar and shallot or onion. In another bowl combine ½ teaspoon of the cayenne pepper with the paprika. Set both aside.
3.Slice the eggs in half lengthways and remove the yolks with a teaspoon. Mash the yolks into the mayonnaise mixture with a fork until it is smooth, adding the remaining cayenne pepper as you go.
4.Place spoonfuls of the yolk mixture back into the egg whites and arrange on serving plate. Sprinkle with the paprika mixture and garnish with edible flowers if desired.
Note
- Makes 12 egg halves. – PER HALF EGG: Energy: 86kcal, 361kj Protein: 5g Fat: 7g Saturated fat: 2g Cholesterol: 134mg Carbohydrate: 1g Fibre: 0g Sodium: 61mg
