STUFFED COCKTAIL EGGS

Stuffed cocktail eggs image

Are you entertaining? Double up on party nibbles using eggs that are stuffed with either salmon and dill, or a chorizo crumb. They're tasty and healthy too

Provided by Sara Buenfeld

Time 30m

Yield Makes 24 (12 of each flavour)

Number Of Ingredients 7

Ingredients

12 medium eggs
6 tbsp bio yogurt
2 tsp English mustard
2 tbsp finely chopped parsley
50g smoked salmon
sprigs of fresh dill
25g chorizo , skin removed and finely chopped

Steps:

Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

Nutrition Facts : Calories 59 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.3 milligram of sodium