« back to encyclopedia search results
Hard-boiled eggs that have been halved, then stuffed. For this dish, this is done by removing and sieving the cooked egg yolks, and mixing them with a little mayonnaise (and sometimes some chopped prawns) - before returning them to their white shells. Putting a caper on each one, is a traditional garnish.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.