4 eggs, hard-boiled
30 - 45 ml (2 - 3 tbsp) fresh double cream (heavy cream)
pinch of salt
2 oz (50 g) Blue Stilton cheese, crumbled
pinch of cayenne pepper
anchovy fillets to garnish
2 oz (50 g) finely chopped walnuts
1 stick finely chopped celery
30 - 45 ml (2 - 3 tbsp) fresh double cream (heavy cream)
pinch of salt
2 oz (50 g) Blue Stilton cheese, crumbled
pinch of cayenne pepper
anchovy fillets to garnish
2 oz (50 g) finely chopped walnuts
1 stick finely chopped celery
method
1. Cut the eggs in half lengthways; remove the yolks and mash well with a fork.
2. To the yolks, add the fresh cream, salt, cheese and a pinch of cayenne pepper. Mix well together with the walnuts and celery.
3. Spoon into a piping bag fitted with a 1 cm (1/2 inch) plain nozzle. Pipe the cheese mixture into the egg whites.
4. Garnish with thin strips of anchovy fillets, and serve on a bed of lettuce or watercress.
2. To the yolks, add the fresh cream, salt, cheese and a pinch of cayenne pepper. Mix well together with the walnuts and celery.
3. Spoon into a piping bag fitted with a 1 cm (1/2 inch) plain nozzle. Pipe the cheese mixture into the egg whites.
4. Garnish with thin strips of anchovy fillets, and serve on a bed of lettuce or watercress.
serving amount
serves 4
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