Despite coming from the Cordon Bleu cookery book, this is very simple to make and ideal for any egg-lover out there.
Ingredients:4 large, hard-boiled eggs
170g (6 oz) prawns (shrimp), cooked, peeled and coarsely chopped
300ml thick mayonnaise
watercress, to garnish
Method:Once the eggs have cooled peel them. Split each egg in half lengthways then scoop out the yolks. Carefully push half the yolks through a fine-meshed sieve into a bowl.
Add the prawn pieces then mix together and add 2 tbsp of the mayonnaise to bind.
Arrange the egg whites on a serving dish. Fill the egg yolk hollows with the prawn mixture.
Take the remaining mayonnaise and thin slightly with 1 tbsp hot water. Use this mixture to coat the eggs.
Place the remaining egg yolks in a strainer and holding over he eggs, push through with the back of a spoon to dust the eggs.
Serve garnished with the watercress.
Chocolate Truffles (to serve with coffee)