Egg Pots with Bread Sticks
A starter that is easy, tasty, inexpensive and traditional.
YOU WILL NEED
- 6 hard boiled eggs, chopped
- 1 small onion, very finely chopped
- a good shake of Tabasco
- 3 T (45 ml) thick mayonnaise, preferably homemade
- Ina Paarman’s Chilli & Garlic Seasoning to taste
Blend the eggs, onion, Tabasco, mayonnaise and a little Chilli & Garlic Seasoning in a food processor until very smooth. Spoon into 6-8 tiny pots. Level the tops neatly and dot with a sprig of parsley. Cover with cling wrap. Refrigerate until firm (it can be prepared the day before).
Serve with bread sticks.
Buy medium-sized eggs for frying or boiling. The slightly smaller eggs are produced by younger hens and the albumen in the egg-white is denser. These eggs retain their shape when fried, and the yolk remains in position (provided the eggs are fresh). The shells of smaller eggs are also harder and do not crack as easily.