Crunchy garlic crumbs up the ante in this devilishly good treat! A great way to start Easter morning! The crumb mixture can be prepared ahead and kept in an airtight container. Assemble close to serving time.
Preparation and cooking time
Prep: 20 minutes
Cooking: 5 minutes
Serves: 12
Ingredients
40g butter
70g (1 cup) fresh breadcrumbs, made from day-old bread
2 large garlic cloves, crushed
12 hard-boiled eggs
3 tbsp mayonnaise
3 tbsp sour cream
Few drops of Tabasco sauce, to taste
2 tbsp finely chopped continental parsley leaves
Method
STEP 1
Melt the butter in a frying pan over medium heat. Add the breadcrumbs and cook, stirring occasionally, for 3-4 minutes or until lightly golden and crisp. Add the garlic and cook, stirring, for 30 seconds. Transfer to a bowl and set aside to cool.
STEP 2
Peel and cut the tops off the eggs. Scoop the egg yolks into a bowl and mash well. Add the mayonnaise, sour cream and Tabasco. Season with salt and mix until smooth. Spoon into a piping bag fitted with a medium fluted nozzle. Pipe the yolk mixture back into eggs.
STEP 3
Stir the parsley through crumb mixture. Sprinkle around the edge of the eggs to serve.
Allergens: Recipe may contain gluten, wheat, egg, yeast and milk.
Comments