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Angel eggs recipe
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious prawn cocktail-inspired Angel Eggs topped with prawns in homemade seafood sauce, served in crunchy lettuce cups for easy party snacking. To add a spicy kick, drizzle with Tabasco.
Ingredients:
  • 6 eggs
  • 150g (1/2 cup) mayonnaise
  • 41.60 gm tomato sauce
  • 10.60 gm lemon juice
  • 6.10 gm Worcestershire sauce
  • 12 small cooked prawns, peeled
  • Chopped parsley, to serve
Instructions:
  • In a medium saucepan, gently place eggs and cover with cold water. Bring to a boil over high heat, remembering to stir occasionally. Once boiling, set a timer for 7 minutes. Drain and cool eggs under cold water. Peel eggs and cut them in half lengthwise. Scoop out yolks into a bowl and mash with a fork until nearly smooth.
  • In a small bowl, mix together mayonnaise, tomato sauce, juice, and Worcestershire sauce. Season with salt and pepper. Stir in 1/4 cup of the mixture into the egg yolks. Transfer the mixture to a piping bag with a 1cm fluted nozzle.
  • Divide the egg yolk mixture evenly among the egg white halves. Top each with a prawn and place them on a bed of lettuce on a platter. Drizzle a bit of extra sauce over the prawns and finish with a sprinkle of parsley.

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