Egg and Prawn Mayonnaise

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Times Cookery Book

By Katie Stewart

Published 1974

  • About

Ingredients

  • 4 eggs
  • 4 rounded tablespoons mayonnaise
  • 1 carton soured cream</

Method

Hard-boil the eggs, drain and plunge in cold water. Then remove the shells and leave the eggs submerged in water until cold.

Combine together the mayonnaise, soured cream and curry powder, and chill for 1 hour for flavour to develop and sauce to thicken a little. Slice the cooled hard-boiled eggs in half and arrange, rounded side upwards, in pairs on crisp lettuce leaves. Fold the prawn