Ingredients
- 8 large eggs at room temperature
- 1.5 tbsp mayonnaise
- 1 tbsp creme fraiche
- ½ tsp Dijon mustard
- 1 tbsp extra virgin olive oil
- few sprigs of dill plus extra for serving, very finely chopped
- 1 cucumber
- pinch of paprika
- salt & freshly ground black pepper
- You’ll also need 16 cocktail sticks!
Instructions
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Bring a pan of water to a rolling boil. Gently lower the eggs into the water, clamp on the lid and cook for 9 minutes. Drain the eggs and run them under cold water, until they are cool enough to touch. Carefully peel away their skins and chop into halves.
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Using your fingers, gently prise the egg yolk away from its whites from each half. Combine the yolks in blender jug with the mayonnaise, creme fraiche, mustard, olive oil and a good pinch of salt and black pepper. Use a stick blender to blitz everything together, until thick and creamy – you may need a little tiny dash of water to help it along here. Stir through the dill, then taste and adjust the seasoning, if needed.
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Fit your piping bag with a star nozzle, fill it with the yolk mixture and pipe the hollow egg whites with a generous swirl of the yolk filling.
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Use a speed peeler to peel 16 thin ribbons of the cucumber. Concertina each one up and pierce it through with a cocktail stick. Spike each egg with your cucumber cocktail stick then sprinkle each one with a little tiny bit of paprika and flaky salt. Serve with an extra little sprig of dill on top,
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