Serves 6-8
A clever way to transport these delicious traditional treats to a picnic or party is in an egg-box lined with small squares of baking paper and covered with clingfilm. Use week old eggs and stir them a few times while boiling to keep the yolks in the centre. Older eggs are easier to peel, than very fresh ones. See notes below:

You will need

8 hardboiled eggs
1 x 200ml Ina Paarman’s Ready to Serve Cheese Sauce
Ina Paarman’s Lemon & Black Pepper Seasoning
3 T (45 ml) olive or canola oil
Ina Paarman’s Chilli & Garlic Seasoning


Peel the eggs and cut them in half through the waist. Trim the pointed end a little. Carefully pop out the yolks and keep the whites on one side.

Process the yolks, Cheese Sauce, Lemon & Black Pepper Seasoning and oil together, until absolutely smooth.

Fit a big piping bag with a large open-star nozzle. Fill bag with yolk mixture, twisting top of the bag to push mixture towards the tip. Pipe yolk mixture into egg white halves, mounding filling about 1cm above cut surface. Dust lightly with Chilli & Garlic Seasoning. Pack filled eggs into an egg box lined with baking paper (see introduction). Refrigerate covered with clingfilm until needed.

**The best way to hard boil an egg**

Place eggs in a saucepan with tap water cover eggs with at least 3cm of water. Bring to the boil and cook for only one minute. Remove pan from heat, cover saucepan with a lid and leave to stand for 12 minutes. Plunge the eggs into ice water.

Just one minute of extra cooking time can make the difference between an undercooked egg, a perfectly hard cooked egg and an overcooked egg with a green ring around the yolk.

**Step-by-step foolproof peeling**

1.Tap the egg all over against the work surface, then roll it gently back and forth a few times on the surface.

2.Begin peeling from the blunt end where the air pocket is. The shell should come off easily in spiral strips attached to the thin membrane