Stuffed Egg Platter
|French mustard||1 Teaspoon|
|Cayenne pepper/Seasoned pepper||To Taste|
|Canned pimiento||3 Ounce, slivered|
Boil the eggs in simmering water for 11 minutes, stirring for the first 6 minutes so that yolks are centred.
Plunge into cold water, lightly cracking the shells.
Shell and cut in halves with a stainless-steel knife.
Cut a tiny slice from the bottom of each half to make it sit on the plate.
Remove yolks and put whites into cold water to prevent drying out.
Rub yolks through a sieve and mix with mayonnaise and seasonings.
Remove egg whites from water and dry.
Pile or pipe yolks back into whites and garnish with pimiento.
CRAB EGGS: Fill the egg whites with finely flaked crab meat.
Mix egg yolks with mayonnaise and seasonings, pile or pipe over crab meat and decorate with a caper or tiny sprig parsley.
PA TE EGGS: Fill the egg whites with a good liver pate.
Mix egg yolks with mayonnaise and seasonings and pile or pipe over liver pate and finish with chopped parsley.
ROQUEFORT EGGS: Mash some Roquefort cheese and beat until creamy, use to fill egg whites.
Mix egg yolks with mayonnaise and seasonings and pipe or fill whites over cheese, decorate with a tiny piece of Roquefort or chopped parsley.
HERBED EGGS: Stir 1 tablespoon finely chopped fresh herbs or 1 tablespoon parsley and lk teaspoon dried herbs into yolks.
Garnish with chopped parsley or snipped chives.
HAM AND CHEESE EGGS: Stir 1 tablespoon finely chopped ham and 1 tablespoon grated cheddar or blue cheese into yolks.
Garnish with slivers of ham.
ANCHOVY EGGS: Mash 3 anchovy fillets and stir into yolks.
Garnish with slivers of anchovy and capers.
CURRIED EGGS: Stir 1-2 teaspoons of curry powder or curry paste and 2 finely chopped shallots into the yolks.
Garnish with shredded green shallots.