This is a very superior recipe for stuffed eggs, each one has a fat prawn or a few shrimps hiding inside, they make a delicious starter but could also be served as part of a cold buffet. Be sure to tell people that there is shellfish inside in case anyone has a seafood allergy.


Serves 4

  • 4 eggs (preferably free range)
  • large pinch of salt
  • 8 cooked prawns or 16 shrimps
  • salt and freshly ground pepper
  • 5fl oz (150ml/generous 1/2 cup) homemade Mayonnaise (see recipe)
  • a few lettuce leaves


  • Sprigs of watercress, a few whole shrimps or prawns


  1. Bring a small saucepan of water to the boil, add the salt and lower the eggs gradually into the water one by one.
  2. Bring the water back to the boil and cook for 10 minutes; pour off the water and cover the eggs with cold water. When cold, shell and cut in half lengthways.
  3. Sieve the yolks, reserve a little for the mimosa garnish, mix the remainder with 3-4 tablespoons of home made mayonnaise and taste for seasoning.
  4. Put 1 or 2 cooked shrimps or a fat prawn into each egg white and spoon some egg mayonnaise mixture into each one, round off the top to look like whole eggs.
  5. Then thin the remaining mayonnaise with cold water to coating consistency and coat the eggs carefully. Sprinkle with the reserved egg yolk.
  6. Serve on a bed of lettuces and garnish with sprigs of watercress and a few whole shrimps and prawns.