Stuffed Eggs Recipe

Stuffed eggs make an attractive, and deliciously different, party appetizer.

Recipe : Stuffed Eggs

Ingredients :

18 small eggs, or quail eggs

60g / 2 oz unsalted butter

1 clove garlic, crushed

90g / 3 oz cooked, peeled prawns, finely chopped

2.5ml / 1/2 tsp finely chopped fresh basil

freshly ground black pepper, to taste

Method :

Cook the eggs in boiling water for 5 minutes. Drain, and plunge them immediately into cold water. Allow the eggs to cool completely, then remove the shells. Rinse and drain. Cut each egg in half lengthways and carefully remove the yolks. Put the yolks into a large bowl and beat in the butter and garlic. Mix well. Add the prawns, basil and pepper to the creamed egg yolk mixture. Beat thoroughly until a soft consistency results. Fill each egg white half with a little of the prepared mixture, pilling it attractively into the cavity left by the egg yolk. Refrigerate until required.

Serving idea - Serve the filled egg halves on a plate which has been garnished with frisee lettuce leaves, and tiny pieces of red pepper.

Variation - Use flaked white crab meat instead of the prawns. For a more exotic dish, use quails eggs instead of hens' eggs.

Makes 36

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