Original Relish & Ballymaloe Mayo Hard-Boiled Eggs

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

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Description

For a summer salad outdoors or as a part of a platter, this Ballymaloe Original Relish and Ballymaloe Mayo recipe will give your eggs a little twist. Perfect as a starter or a snack with some brown soda bread, our recipe uses 6 eggs but, trust us, there’s no harm in doubling up… once tried, these delightful mouthfuls are extremely moreish!

Ingredients

  • 6 large free-range eggs (hard-boiled)
  • 1 tbsp Ballymaloe Original Relish
  • 2 tbsp Ballymaloe Mayo
  • Salt & freshly-ground black pepper
  • Sprigs of watercress / chervil (to garnish)
  • Piping bag with a 2.5cm star nozzle

Dietary Suitability

Method

  1. Hard-boil your eggs - this should take approximately 10 minutes, then 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 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 centre of each egg).
  7. Garnish with the watercress or chervil, and serve as a starter on a bed of mixed salad leaves.

  • Cooking Time: 25 minutes
  • Serves: 6
  • Skill: Easy
  • Allergens: Egg, dairy, mustard

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