Angel Eggs

• 6 eggs
• 150g (1/2 cup) mayonnaise
• 2 Tbs tomato sauce
• 2 tsp lemon juice
• 1 tsp Worcestershire sauce
• 12 small cooked prawns, peeled
• Chopped parsley, to serve

• Place the eggs in a medium saucepan and cover with cold water. Bring to the boil over high heat, stirring occasionally. As soon as the water boils, set a timer to cook for 7 minutes. Drain and cool under cold water. Peel the eggs and halve lengthways. Spoon the egg yolks into a bowl. Use a fork to mash until almost smooth.
• Combine the mayonnaise, tomato sauce, juice and Worcestershire sauce in a small bowl. Season with salt and pepper. Add 1/4 cup of the mixture to the egg yolks and stir to combine. Spoon mixture into a piping bag fitted with a 1cm fluted nozzle.
• Pipe egg yolk mixture evenly among the cavity of each egg white. Top with a prawn. Place each egg onto a lettuce leaf and arrange on a platter. Drizzle a little extra sauce over the prawns, and sprinkle with parsley.

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