Stuffed Eggs

1. 1

   Lower the eggs into a saucepan of gently boiling water to which a good pinch of salt has been added.

2. 2

   Cook gently for 10-12 minutes.

3. 3

   Stir the eggs for the first 8 minutes so that the yolks will be centered.

4. 4

   Remove from the heat and plunge immediately into cold water.

5. 5

   When the eggs are completely cold shell them and cut in half lengthwise, using a stainless steel knife (other metals will discolour the eggs).

6. 6

   Remove the yolks carefully and push through a sieve (or mash well with a fork).

7. 7

   Mix the remaining ingredients.

8. 8

   If the mixture is too thick for pipping add a little more mayonnaise.

9. 9

   Using a 1 cm ( 1/2 inch) fluted or plain nozzle, pipe the mixture into the egg whites and decorate with the strips of pimiento.

* Per serving · 4 servings · Values may vary.

No additional tips available.