Ballymaloe Relish eggs

Ballymaloe Country RelishPhoto Joleen Cronin

Ingredients

Serves 6

  • 6 hard boiled organic eggs
  • 50g (2oz) soft butter
  • 1 tablespoon Ballymaloe Original Country Relish
  • salt and freshly ground black pepper

Garnish

tiny sprigs of watercress or chevril

Method

Method

When the eggs are cold, shell them and slice in half lengthways. Sieve the yolks into a bowl, add the soft butter and relish and mix well. Taste the mixture – it may need a little seasoning. Fill into a piping bag with a 2.5cm (1in) star nozzle.

Pipe a rosette of the mixture into each egg white. Garnish with the watercress or chervil. Serve as a starter on a bed of salad leaves. Alternatively, serve as part of a selection of stuffed eggs.

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