You can make this easy dish with or without the raw onion. If you are doing it in large quantities for parties I would leave out the onion as it can go watery if it is made too far in advance, but if you make the dish on the day of eating the onion makes a good difference.
Hard boil the eggs. Slice them thinly and arrange in a shallow dish. Slice up the onions thinly and arrange among the eggs. Into a liquidiser put the cream cheese, the single cream, about one or two teaspoons of cuny powder, a little black pepper and a pinch of salt. Whizz up until it is like a thick sauce – if it is too thick add a bit more single cream if you have it, or top of the milk. Pour on to the eggs and onions. You need not make this sauce in a liquidiser, you can beat it up by hand but of course it takes much longer. Finally decorate with a sprinkling of paprika, or fennel leaves, or parsley. Chill in the fridge before serving.
© 1976 Josceline Dimbleby. All rights reserved.