Did you know it’s bascally impossible to get white-shelled eggs in Australia? Yep, the types of hens bred on the Antipodes only produce eggs in all shades of beige. Strange, I know, considering how much Aussies love craft and a bit of DIY projects, especially when they are holiday related.
As mentioned on Monday, it’s Easter egg decorating time, and considering last year we spent a gazillion hours at the local supermarket picking through ALL of the egg boxes to get a dozen light beige ones, this year I went with a slightly different presentation of my Easter-inspired egg dish.
I was going to serve these in my pastel coloured egg cups, but then I remembered the teeny weeny cup and saucer set I picked up for the little girl from IKEA and don’t they just look the part?
The recipe is simple and makes for a great starter, or a centrepiece at your Easter celebrations. The traditional curried egg is spiced with some tabasco and dotted with chopped coriander, a perfect accompaniament to the prawns.
Curried egg and prawn cocktails
If you are not a big fan of coriander, swap it out for some dill. Tabasco sauce can also be substituted by regular tomato sauce or ketchup if spicy is not your thing. Use cooked peeled prawns for ease of preparation – all the hard work has been done for you.
For the curried eggs and prawn cocktails:
- 4 chicken eggs, hard boiled
- 1 tsp curry powder
- 1 tbsp mayo
- 1 tbsp Tabasco // or tomato sauce
- 2 tbsp finely chopped coriander // or dill
- 4 large cooked prawns with tails on
- a few sprigs of snow pea sprouts
To prepare the eggs: using a sharp knife, cut off the top quarter of the egg with shell. Scoop out the egg into a bowl and mash with a fork. Add mayo, curry powder, sauce and chopped herbs. Mix well.
To serve: spoon egg mixture back into the shells and wedge in a prawn. Decorate with some trimmed snow pea sprouts.