Ingredients
- 12 eggs, hard boiled and peeled
- MUSHROOM FILLING
- 50g (2oz) raw mushrooms, finely chopped
- 25g (1oz) Stork margarine
- salt and pepper
- COTTAGE CHEESE FILLING
- 50g (2oz) cottage cheese
- dash Tabasco sauce
- 25g (1oz) Stork margarine
- salt and pepper
- ANCHOVY FILLING
- 3 anchovy fillets, finely chopped
- 1 x 15ml spoon (1 tablespoon) mayonnaise
- 25g (1oz) Stork margarine
- pepper
- sliced stuffed olives, for decoration
- LIVER SAUSAGE & CREAM CHEESE FILLING
- 80g (3oz) liver sausage
- 25g (1oz) cream cheese
- 25g (1oz) Stork margarine
- salt and pepper
- parsley, to garnish
- lettuce, to serve
Method
- Cut eggs in half lengthways. Carefully remove yolks with a teaspoon and to each 3 egg yolks add one of the fillings.
- Beat together until thoroughly blended.
- Spoon the cottage cheese and the anchovy fillings back into the appropriate egg white shells. The mushroom and liver sausage and cream cheese fillings can be piped back into the egg whites.
- Garnish with parsley or serve on a bed of lettuce.
Notes
Four filling options are given, each intended for 3 egg yolks (a quarter of the eggs). Mushroom and liver sausage & cream cheese fillings can be piped back into the egg whites; cottage cheese and anchovy fillings should be spooned back in. Garnish with parsley or serve on a bed of lettuce.