Method

Bring a large pan of water to the boil and cook the eggs for 9 minutes, until hard boiled.

Use a slotted spoon to remove the eggs and place them into a bowl of ice water, changing the water a couple of times to allow the eggs to cool sufficiently. Once cooled completely, peel and halve the eggs.

Carefully scoop out the yolk with a teaspoon and add to the bowl of a food processor, to be used in the filling mixture. Tip – Using a food processor to make the fillings will make this a quicker process, with a smoother result, and a piping bag will also help you easily fill the halves.

Lay the egg halves on a tray lined with baking paper, scooped side facing up, and cover with cling film, before allowing them to chill in the fridge until ready to use.

Method for crab and lemon filling with sweet chilli sauce

Place the crabmeat, mayonnaise, lemon zest, parsley, and sweet chilli sauce in the food processor, along with the cooked egg yolk.

Pulse for a few seconds, then use a silicone spatula to scrape down the sides of the food processor and blitz again.

Season with salt and pepper, add a few drops of lemon juice, then blend again to a smooth consistency. You may need to add a little more mayonnaise to achieve the delicious, silky consistency that is perfect for piping.
Using a spatula, transfer the mix to a piping bag with a large round nozzle.

When you’re ready to serve, place the egg halves on a serving plate and carefully pipe the filling into each yolk divot.

Top each egg with micro herbs and a few prawns and serve with sweet chilli dipping sauce for a spicy twist.

Method for guacamole and crispy prosciutto filling

Halve and destone the avocado and scoop into the food processor bowl with the cooked egg yolk, then add the lime, spring onions, a handful of coriander, the cherry tomatoes, olive oil and mayonnaise.

Pulse for a few seconds, scrape down the bowl with a silicone spatula, season with salt and pepper, add the chopped chilli and blitz again to achieve a smooth consistency. You may need to add a little more mayonnaise to achieve the correct texture for piping.

Using a spatula, transfer the mix to a piping bag with a large round nozzle, then place the bag in the fridge, with a little cling film over the end to cover the nozzle.

Place a large frying pan on a medium heat, add the prosciutto and dry fry for a few minutes until crisp. Remove the prosciutto from the heat, place on a plate lined with kitchen roll and allow to cool.

When you’re ready to serve, place the egg halves on a serving plate and carefully pipe the filling into each yolk divot. Crumble a little crispy prosciutto over each egg and add a pinch of fresh chilli to taste.

Method for blue cheese, chive and horseradish filling

Place the blue cheese, chives and soured cream in a food processor with the cooked egg yolks.

Pulse for a few seconds, scrape down the bowl with a silicone spatula and blitz again.

Season with salt and pepper, add the horseradish sauce and blitz again to achieve a smooth consistency. You may need to add a little more mayonnaise to achieve the correct consistency for piping.

Transfer the mix to a piping bag with a large round nozzle.

When you’re ready to serve, place the egg halves on a serving plate and carefully pipe the filling into each yolk divot. Sprinkle over the remaining chives and serve.