My mum used to work at a posh city hotel. She learned this recipe from the chef, who used it for afternoon teas for the 'blue rinse' ladies. This spread is delicious on sandwiches with watercress (easily grown at home), toast or on crackers of any kind.
- 4 cups water
- 6 eggs
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tbsp finely chopped onion
- ½ tsp Tabasco sauce
- 90g softened cream cheese or labna
- Seasoning to taste
Bring your four cups of water to the boil. When it's bubbling, add the eggs, and cook at a rapid boil for eight minutes.
Remove from the heat, drain and run the eggs under cold water for a minute to prevent them discolouring.
Allow the eggs to sit in cold water for five minutes, then peel, and quarter.
In a food processor bowl or blender, combine the mayonnaise, lemon juice, Dijon mustard, onion and Tabasco sauce until smooth. Add the eggs, cream cheese or labna and pulse until combined.
You can also just mash this together, but you won't get the same creamy consistency.
Taste and season if necessary.
Transfer to a covered bowl. Keeps well, covered, for 24-48 hours.
* This was one of the first recipes I ever contributed to the SS Newsletter. As those recipes get lost in the newsletter archives, I thought it was worth reproducing it here :)