Stuffed eggs

Stuffed eggs. Photo / Babiche Martens

Makes 12

6 eggs
2 Tbs good quality mayonnaise
salt
2 tsp parsley, finely chopped
2 tsp celery, finely chopped
1 tsp chives, finely chopped
salt and pepper
1 tsp curry powder

1 Three-quarter fill a saucepan with salted water. Bring to a boil then add the eggs and cook for five minutes. Pour off the water and run plenty of cold water over the eggs to stop them cooking.

2 Shell the eggs and cut in half length-wise. Carefully remove the yolks to a bowl.

3 Add the remaining ingredients and mash together well. Spoon or use a piping bag to put the mixture back into the cavity. Add extra snipped chives to garnish.