Ingredients
| 8 |
freerange large organic hens eggs |
| 30 ml |
mayonnaise |
| 30 ml |
sour cream |
| 1 |
FAIRTRADE lemon |
| a little |
salt and FAIRTRADE ground black pepper |
| 5 ml |
tabasco |
| |
fresh chopped chives. |
| FAIRTRADE |
Sources
Lemons
Herbs and Spices
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Method
Preparation
Zest and juice the lemon.
Cooking
Make a small hole in the large end of each egg and put them into boiling water. You need enough water and a pan big enough for all the eggs to be covered.
Boil for 12 minutes.
Cool the eggs in cold running water for a few minutes, and then peel them.
Slice the eggs in two along the length and separate the yolks and whites. Chill them both (separately) for about an hour or so in the fridge.
Put the yolks in a mixing bowl and mash them with the back of a fork.
Add the mayonnaise and sour cream and mash.
Add 10 ml of the lemon juice, a little tabasco, the salt and pepper and stir until well mixed together.
Fill the egg white halves with the yolk mixture making a little hill on each egg.
Add a few chopped chives to each.
Sprinkle each with a little lemon zest.
To serve
Chill well before serving.
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