Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 12 eggs
• 7 tbsp mayonnaise
• 1 tsp mustard (Dijon or yellow)
• 1/2 tsp black pepper, to taste
• 1/2 tsp salt, to taste
• 1 pinch paprika, for dusting
• 1 tbsp finely snipped chives, for garnish
• 1 pinch freshly ground black pepper, for garnish
• 5¼ oz cooked salt cod (codfish), flaked, for topping
• 1 tbsp olive oil

Method

1. Put the eggs in a pan, cover with cold water, bring to a boil, then remove from the heat, cover and leave for 10-12 minutes. Cool in cold water and peel.
2. Meanwhile, warm the olive oil in a small pan and cook the flaked codfish for 3-4 minutes until lightly golden at the edges. Set aside to cool.
3. Halve the eggs lengthways and scoop the yolks into a bowl. Arrange the whites on a serving plate.
4. Mash the yolks with the mayonnaise, mustard, salt and pepper until smooth.
5. Spoon or pipe the yolk mixture back into the whites.
6. Top each egg with a little flaked codfish, dust with paprika, and scatter with chives and a pinch of black pepper. Serve chilled or at room temperature.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).