Starters Recipes - Devilled Stuffed Eggs

Ingredients

• 175 g/6 1/2/3/4 cup long-grain rice

• 30 ml/2 tbsp olive oil

• 10 ml/2 tsp lemon juice

• Salt and freshly ground black pepper

• 15 ml/1 tbsp pumpkin seeds

• 4 hard-boiled (hard-cooked) eggs

• 200 g/7 oz/1 packet low-fat soft cheese

• Anchovy essence (extract)

• 45 ml/3 tbsp Worcestershire sauce

• 30 ml/2 tbsp tomato ketchup (catsup)

• 15 ml/1 tbsp tomato chili relish

• 2.5 ml/1/2 tsp made mustard

• 30 ml/2 tbsp mayonnaise

• 4 anchovy fillets, split lengthways

• Parsley sprigs

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Method:

1. Cook the rice in plenty of boiling, salted water until tender. Drain, rinse with cold water and drain again. Place in a bowl.

2. Add the oil, lemon juice, a little salt, lots of pepper and the pumpkin seeds. Toss well and spoon on to individual serving plates.

3. Halve the eggs lengthways and scoop out the yolks. Mash with the cheese and anchovy essence to taste. Season lightly.

4. Spoon back into the whites and place on the rice. Blend together the remaining ingredients except the anchovies and parsley. Thin with a little lemon juice if liked.

5. Spoon over the eggs and garnish each with half an anchovy rolled into a curl and a small parsley sprig.