What you’ll need:
A popular twist on egg mayonnaise, these are a delightful savoury bite that can be made in advance, but only garnish them about fifteen minutes before serving as the pretzels-bread sticks can soften.
6x Eggs
1x Tablespoon Happy Hedgehogs spiced Rum Caribbean Chutney
1x Spring onion for garnish
12x Bitesize salted Pretzels or bread sticks
1x Good pinch of Paprika or Cayenne pepper
How to make:
- When the eggs are totally cold, deshell and cut longways.
- Release the yolk and place in separate bowl.
- Dry the cooked egg whites with a paper towel, ensuring no liquid or discoloration from the egg yolks are present.
- In the separate bowl break the egg yolks into a fine crumb. I use a cheese grater, it quick and even, though the back of a fork works equally well, but is a little slower.
- Add to the crumbed egg yolks the Caribbean chutney and mix really well together.
- Place the mixture into a small nozzle piping bag and carefully fill the boiled egg white with the mixture (you can use a teaspoon, but piping creates a more even filling.)
- Add one of the pretzels or bread stick bites, and a little of the spring onion.
- Then lightly dust the eggs with your choice of pepper spice.
Looks excellent as part of a buffet table or afternoon tea.
