Eggs with Almond and Spring Onion Stuffing

Name: Eggs with Almond and Spring Onion Stuffing
Ingredients: dessertspoon fresh marjoram – or dried oregano; cress or parsley as a garnish; salt, black pepper; 2–3 oz ground almonds (50–75 g); 2 cloves of garlic – crushed; 6 large eggs; a little oil and vinegar; small bunch of spring onions – chopped finely; juice of 1 small lemon; 2–4 tablespoons olive oil; 1 teaspoon mild French mustard

Preparation info

Difficulty
Easy

Appears in

A Taste of Dreams

By Josceline Dimbleby

Published 1976

About

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.

Ingredients

6 large eggs
2–3 oz ground almonds (50–75 g)

Starter
Gluten-free
Vegetarian
Spring

Method

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 onio