Egg halves with prawn spread

Classic Easter egg halves topped with a creamy prawn and dill filling on mayonnaise and crème fraîche.

Ingredients

• 6 eggs, hard-boiled
• 200 g peeled prawns
• 2 tbsp mayonnaise
• 2 tbsp crème fraîche
• 1 tbsp chopped dill
• 1 tsp Dijon mustard
• Salt and white pepper
• Dill and lemon to garnish

Method

1. 1Boil the eggs hard for 10 minutes, peel and halve lengthways. Remove the yolks and place the whites cut-side up on a platter.
2. 2Mash the yolks with a fork. Mix with mayonnaise, crème fraîche, Dijon mustard, salt and white pepper until smooth.
3. 3Stir the prawns and chopped dill into the mixture. Adjust seasoning.
4. 4Fill each egg half generously with the prawn mixture using a teaspoon or piping bag.
5. 5Garnish with a small dill sprig and a slice of lemon. Serve immediately or refrigerate until serving.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

More recipes like this