Ingredients
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6 hard-boiled eggs
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1 teaspoon Madras curry powder (or your favourite curry mix)
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1/4 teaspoon celery salt
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1/2 teaspoon Dijon mustard
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1 tablespoon light mayonnaise
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cayenne pepper
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paprika
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2 large fresh plum tomatoes
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fresh ground black pepper
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freshly ground sea salt
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parsley sprig (to garnish)
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1 garlic clove, smashed then finely chopped
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1 green onion, finely chopped
Instructions
- Slice hard boiled eggs in half and put yokes in a small bowl.
- Set egg white halves aside.
- Mash yolks with a fork.
- Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard.
- Mix thoroughly.
- Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want.
- Slice the plum tomatoes into 12 rounds, six rounds from each.
- Arrange tomato slices on a platter.
- Sprinkle the tomatoes with freshly ground pepper to taste.
- Fill the egg white halves with a heaping tablespoon of the yolk mix.
- Place one filled egg white half on top of each tomato slice.
- Sprinkle freshly ground sea salt on filled eggs and tomato slice stack.
- Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and finish with a sprinkle of paprika to add more colour.
- Garnish platter with sprigs of parsley.