Boiled egg with garlic and mayonese
Boil the eggs and cut in half.
Scoop out the yolks and add to a mixing bowl.
To make the filling: Squash 2-3 cloves of garlic and chop 10 grams of parsley. Add the garlic and parsley to the bowl of egg yolks, together with 1 tsp of ajika, half tsp of dried coriander, and salt. Mix with a wooden spoon.
Chop 1 small red onion and add to the bowl, together with 1 heaped tbs of mayonnaise. Mix with a wooden spoon.
To make the sauce: Squash 8-10 cloves of garlic and chop 20 grams of parsley. Add the garlic and parsley to a mixing bowl, together with 400 grams of mayonnaise, 100-150 ml of water, 1 tsp of dried coriander, 1 heaped tbs of ajika, and salt (amount dependent upon personal preference). Mix thoroughly.
Finely chop 1 small red onion and add to the mayonnaise sauce. Mix thoroughly.
Stuff the egg halves with the filling and use a spoon to pour the mayonnaise sauce over the eggs.
Ingredients
Directions
Boil the eggs and cut in half.
Scoop out the yolks and add to a mixing bowl.
To make the filling: Squash 2-3 cloves of garlic and chop 10 grams of parsley. Add the garlic and parsley to the bowl of egg yolks, together with 1 tsp of ajika, half tsp of dried coriander, and salt. Mix with a wooden spoon.
Chop 1 small red onion and add to the bowl, together with 1 heaped tbs of mayonnaise. Mix with a wooden spoon.
To make the sauce: Squash 8-10 cloves of garlic and chop 20 grams of parsley. Add the garlic and parsley to a mixing bowl, together with 400 grams of mayonnaise, 100-150 ml of water, 1 tsp of dried coriander, 1 heaped tbs of ajika, and salt (amount dependent upon personal preference). Mix thoroughly.
Finely chop 1 small red onion and add to the mayonnaise sauce. Mix thoroughly.
Stuff the egg halves with the filling and use a spoon to pour the mayonnaise sauce over the eggs.
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