Fay's Stuffed Eggs

Ingredients

• 1.12 eggs, hard boiled; peeled and chilled
• 2.45 millilitre vinegar
• 3.60 gram butter, softened
• 4.30 millilitre mayonnaise
• 5.5 millilitre salt
• 6.10 millilitre sugar
• 7.curry powder, 1–1½ teaspoons; to taste
• 8.Tabasco sauce, 3 drops
• 9.anchovies, for decoration; criss-cross pattern
• 10.45 millilitre vegetable oil, for devil sauce
• 11.60 millilitre tomato sauce, for devil sauce
• 12.garlic, ½ clove; crushed; for devil sauce
• 13.15 millilitre fresh parsley, chopped; for devil sauce
• 14.curry powder, for devil sauce
• 15.salt and pepper, for devil sauce; to taste

Method

1. 1.Peel eggs and chill. Cut in half lengthwise. Remove yolks and press through a fine sieve.
2. 2.Add the vinegar, butter, mayonnaise, salt, sugar, curry powder and tobasco. Work together until smooth and creamy. Taste for seasoning.
3. 3.Pipe the egg yolk mixture into the egg whites and chill.
4. 4.When ready to serve, put out on platter and decorate with criss-crosses of anchovies.
5. 5.For the devil sauce: mix all sauce ingredients (oil, tomato sauce, garlic, parsley, curry powder, salt and pepper) well and serve in a separate bowl alongside the stuffed eggs.

Notes

• Makes 24 stuffed egg halves. An elegant Jewish dinner-party starter.