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Cocktail Eggs

Kanthi Jayarajah

For Snack / Other ( Eggs, Appetizers )


Published on

15 minutes to prepare and 15 minutes to cook

Serves 4


6 eggs hardboiled, cooled and cut in two (lengthways)
2-3 tablespoons Paul Newman's mayonnaise
6 eggs yolks from cooked eggs
1 teaspoon Dijon mustard
¼ teaspoon smoked paprika
salt to taste


1. Place eggs in cold water and bring to a boil. Gently move the eggs while boiling, taking care not to break them. Cool under running water and shell them.

Cut each egg in half.

Remove yolks. Wash and pat dry the whites and set aside.

Mix Mayonnaise, paprika and salt, mix with the mashed egg yolk and mix well. Remember that you are piping this into the whites, the mixture should be smooth.

Fill piping bag with egg mixture and pipe with a wide star nozzle onto the egg white in a neat uniform pattern.

Place carefully on a flat serving tray and decorate with a tiny sprig of parsley on each egg half.

Leave in fridge and remove 10 minutes before serving. Serve at room temperature.


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