Ballymaloe Relish Eggs

  • Cooking Time: 25 minutes
  • Serves: 6
  • Allergens: egg, dairy, mustard

Rate This

0 / 5 0

Description

For a summer salad outdoors or as a part of a platter, Ballymaloe Original Relish and Ballymaloe Mayo will give your eggs a little twist. Perfect as a starter or a snack with some brown soda bread.

Ingredients

  • 6 hard-boiled, large free-range eggs
  • 100g soft butter/ or 2 generous tablespoons of Ballymaloe Mayo
  • Salt and freshly ground black pepper
  • Some tiny sprigs of watercress or chervil (garnish)
  • 1 level tbsp Ballymaloe Original Relish

Dietary Suitability

Method

  1. Hard-boil your eggs; this should take approximately 10 minutes. Place them in cold water.
  2. When the eggs are cold, shell them and slice in half lengthways.
  3. Carefully remove the yolks and pop them into a bowl with the soft butter or Ballymaloe Mayo and Ballymaloe Original Relish.
  4. Taste to see if the mixture needs a little seasoning.
  5. Put the mixture into a piping bag with a 2.5cm star nozzle.
  6. Pipe a rosette of the mixture into each egg white (if you don’t have a piping bag, use a teaspoon to fill the centres of each egg)
  7. Garnish with the watercress or chervil
  8. Serve as a starter on a bed of salad leaves.

  • Cooking Time: 25 minutes
  • Serves: 6
  • Allergens: egg, dairy, mustard

Rate This

0 / 5 0

Recipe Suggestions

Menu