100% Proudly NZ Owned 

Angel Eggs

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 mayonnaisetomato saucejuice 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.

You can make these up to 1 hour in advance. Cover and keep in the fridge until serving time.

Previous Post Next Post

  • foodies for food lovers