INGREDIENTS
- 6 (boiled for 10minutes and then shocked in ice until cold) hard boiled eggs
- ½ cup of white wine vinegar/ ½ cup of water / ½ cup of sugar Pickling liquid
- 1 tbsp mayonnaise
- A pinch of cayenne pepper
- A pinch of black pepper
- A splash of white wine vinegar
- 1 tsp Dijon mustard
METHOD
- Bring the pickling liquid to a boil, just enough to dissolve the sugar.
- Peel the hard-boiled eggs and place into the pickling liquid and store in the fridge overnight.
- Cut the eggs in half and using a small spoon, remove the yolks from the whites.
- Place the yolks in a bowl with the mayonnaise, cayenne pepper, black pepper, vinegar and mustard.
- Mix well and season with a touch of fine salt.
- Using a piping bag fill the whites with the egg yolk mixture and garnish with a pinch cayenne pepper.
- Serve chilled.
