Starters Recipes - Cornish Stuffed Eggs

Ingredients

• 4 hard-boiled (hard-cooked) eggs

• 120 g/5 oz/1 small can pilchards in tomato sauce

• 10 ml/2 tsp snipped chives

• 25 g/1 oz/1/4 cup cooked long-grain rice

• 15 ml/1 tbsp salad cream

• 15 ml/1 tbsp single (light) cream

• A pinch of cayenne

• Shredded lettuce

• Parsley sprigs

---

Method:

1. Halve the eggs lengthways. Scoop the yolks into a bowl and mash with the pilchards (discarding the bones, if preferred).

2. Add the chives, rice, salad cream, single cream and a pinch of cayenne.

3. Mix well, then pile back into the egg halves. Serve on a bed of lettuce, garnished with parsley sprigs.