Perfect party food, make them hot as the devil with spicy paprika and hot mustard, or keep them mellow with milder condiments.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 large eggs||salt and freshly ground black pepper|
|3 tbsp mayonnaise||3 cherry tomatoes, cut in quarters|
|1 tsp hot or Dijon mustard||1 tbsp finely chopped chives|
|1 tsp hot or sweet paprika, plus more for garnish|
Simmer the eggs for 8 minutes. Rinse briefly under cold water. Lightly crack the eggs and soak them in ice water until cooled. Peel the eggs. Cut each in half lengthwise.
Remove the yolks and place them in a small bowl. Add the mayonnaise, mustard, and paprika, and mash with a fork. Season with salt and pepper.
Fill the egg white halves with the yolk mixture. Top each one with a cherry tomato quarter, a sprinkle of chives, and a dusting of paprika.
Good with rounds of buttered toast and a few salad leaves.
The eggs can be made up to 24 hours ahead, covered and refrigerated.
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