STUFFED EGGS

Anyone who keeps chickens will know that at certain times of the year there is a glut of eggs. This recipe is one of my favourite ways to use them up. People may say that stuffed eggs are old-fashioned, but it’s a rare person who can stop at eating just one.

Makes 12

         6 eggs

         ½–1 teaspoon curry powder

         2 teaspoons tomato sauce (ketchup)

         3 teaspoons whole egg mayonnaise

         ½ cup finely grated tasty cheese

         1 tablespoon finely chopped parsley (optional)

Place the eggs in a saucepan big enough for all the eggs to sit comfortably across its base. Cover with cold water and bring to the boil, then reduce heat and simmer for 4 minutes (5 minutes if eggs are large). Drain off the hot water and cover the eggs with cold water. Leave to stand for 2 minutes, then drain once again and cover with cold water. Leave for 5 minutes, then drain and peel the shells off immediately.

Cut the peeled eggs in half and remove the yolks to a bowl. Add the remaining ingredients to the yolks and mix well, mashing with a fork until smooth, and adding salt to taste. Fill the cavity in the egg whites with this mixture (piping with a star nozzle looks pretty but spooning in will do).

VARIATION

Most likely you will have no trouble peeling the eggs, but just in case, have a nice fresh loaf of sliced bread handy. If it seems that cleanly peeling off the shells is doomed to failure, simply scoop out the hardboiled contents of the eggshell and mash with the rest of the ingredients and, presto, you have a lovely curried egg sandwich filling.