Print
Prep Time
10 Minutes
Serves
4-6 People
Ingredients
• 6 hard boiled organic eggs
• 50g (2oz) soft butter
• 1 tablespoon Ballymaloe Original Relish
• Salt and freshly ground black pepper
Method
When the eggs are cold, shell them and slice in half lengthways. Sieve the yolks into a bowl, add the soft butter and relish and mix well. Taste the mixture – it may need a little seasoning. Fill into a piping bag with a 2.5cm (1in) star nozzle.
Pipe a rosette of the mixture into each egg white. Garnish with the watercress or chervil. Serve as a starter on a bed of salad leaves. Alternatively, serve as part of a selection of stuffed eggs
You may also like
Superfood Smoked Irish Chicken, Quinoa & Bulgur Salad
Guinness Chocolate Mousse Recipe
This is the most satisfying dessert you will ever try. It is light as air, incredibly chocolatey and very simple to make. Perfect for a dinner party or a weeknight treat.Darina Allen’s Christmas Chocolate Yule Log
Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...