veg
serves 6
6 hard boiled eggs
21/2ml / 1/2tsp vinegar
21/2ml / 1/2tsp mustard ( English
)
5ml / 1tsp worcester sauce
salt and pepper to taste
15ml / 1tbsp
mayonnaise
Cut the eggs in half, lengthways. Remove the yolks and press
the yolks through a sieve into a mixing bowl. Add the seasonings and
mayonnaise and beat until smooth and fluffy.
Refill the egg whites and garnish with chopped chives and
parsley.
Serve on a bed of mustard and cress in a round glass dish.