These eggs are so easy to do and yet taste unusual and delicious with their mixture of consistencies. Since they look decorative, and can be prepared in advance and kept in a cool larder or the fridge for a day or two, they are useful both for dinner parties and as cold party food for a lot of people.
Hard boil the eggs and cool. Take the shells off the eggs and slice them in half lengthways. Scoop out the yolks into a bowl. Mash the yolks with a fork, add some olive oil and a little lemon juice. Mash in the ground almonds with the crushed garlic and the mustard. Gradually add more oil and lemon juice until it is a smooth, thick mixture. Mix in the marjoram and the finely chopped spring onions. Season to taste with salt and black pepper. Lay the eggs on a pretty dish on a bed of cress or parsley and stuff each one with a spoonful of the almond mixture. If by any chance you have any feathery fennel leaves in your garden a little of this on top of each egg looks lovely. Just before serving spoon a very little oil and vinegar dressing over the eggs to make them shiny and enticing.
© 1976 Josceline Dimbleby. All rights reserved.