Stuffed Eggs

10 PORTIONS

Ingredients

Eggs                                                                     5

Pimentoes                                                            15 g

Butter                                                                  50 g

Capers                                                                  20

Mustard                                                               1 punnet

Salt

Pepper

Method

  1. Hard boil the eggs, cool and remove the shells.  Cut a thin slice off each end of each egg.
  2. Cut the eggs in half using a pointed knife and leaving a serrated edge.  Remove the yolks and pass them through a sieve into a china basin.
  3. Add the butter, salt and pepper and mix thoroughly.
  4. Place the halves of egg white on an hors d’oeuvre dish and fill the centre with the yolk of egg mixture using a piping bag with a star tube.
  5. Place a caper and a piece of pimento on top of each egg and serve garnished with mustard and cress.

 

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