Egg Starters Recipe

Ingredients

• 4 pieces Large Eggs (room temperature)
• 1 teaspoon English Mustard Sauce (smooth mustard)
• 0.25 cup Mayonnaise (regular, not low‑fat)
• 0.25 teaspoon Black Pepper Powder (freshly ground)
• to taste Salt (fine sea salt)
• 0.75 teaspoon Tabasco Sauce (or any hot sauce)
• 1 tablespoon Spring Onions (finely chopped)
• pinch Red Chili Powder (optional, for extra heat)

Instructions

1. Boil the eggs

   Place the 4 eggs in a saucepan, cover with water and bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.

   Time: PT15M

   Temperature: 100°C

2. Hot‑water rest

   Turn off the heat and let the eggs sit in the hot water for an additional 3 minutes.

   Time: PT3M

   Temperature: ~80°C

3. Cool in room‑temperature water

   Transfer the eggs to a bowl of room‑temperature water and let them sit for 15 minutes until cool enough to handle.

   Time: PT15M

   Temperature: 25°C

4. Peel and halve

   Gently tap each egg, peel the shell, slice each egg in half lengthwise, and place the halves on a plate. Scoop out the yolks into a separate bowl.

   Time: PT5M

5. Mash yolks

   Using the back of a spoon, mash the yolks until they are crumbly and fine.

   Time: PT2M

6. Prepare filling

   Add 1 tsp English mustard, 1/4 cup mayonnaise, 1/4 tsp black pepper, salt to taste, and 3/4 tsp Tabasco sauce to the mashed yolks. Mix thoroughly until the mixture is smooth and thick.

   Time: PT5M

7. Pipe the filling

   Transfer the yolk mixture to a piping bag (or a zip‑lock bag with a corner snipped). Pipe the mixture into the center of each egg‑white half, filling them evenly.

   Time: PT3M

8. Garnish

   Sprinkle the filled eggs with the chopped spring onions and, if desired, a pinch of red chili powder for extra heat.

   Time: PT2M

Nutrition Facts

Calories

160

Protein

6g

Carbohydrates

2g

Fat

12g

Fiber

0g