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| | Ballymaloe Country Relish Eggs | |  |
What you need:
6 free range eggs
1 tsp. Ballymaloe Country Relish
55g (2oz) butter
fresh parsley
What to do:
Hard boil the eggs and soften the butter. Peel and cut eggs in half. Remove yolk. Blend together the yolk, Ballymaloe Country Relish and butter until creamy. Fill into a piping bag with a 2.5cm (1 inch) star nozzle. Pipe a rosette into each egg white. Decorate with fresh parsley. Serve with other cold salads.
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