Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 16 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
16
- 2teaspoons fish sauce
- 1 red chilli (sliced)
- 3tablespoons coriander leaves
- 1 lime (1 tbs juiced)
- 1 lime (sliced)
- 2tablespoons Kewpie mayonnaise
- 1/4 cup olive oil
- 8 large free range eggs
- 1tablespoons Sriracha chilli sauce
Nutrition per serving
376kJ / 90Cal
376 Kilojoules or 90 Calories
4% of daily energy intake*
Protein
3.6grams
Fat
8.0grams
Carbs
1.2grams
Sugars
0.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Bring a large saucepan of water to the boil. Using a slotted spoon, gently lower eggs into boiling water and cook for 8 minutes or until hard boiled. Remove eggs with a slotted spoon and cool in iced water (see tip).
Step 2 of 3
Peel eggs and halve lengthways. Gently remove yolks with a teaspoon and place in a bowl. Add chilli sauce, mayonnaise, lime juice and fish sauce to yolks and mash until smooth. Pipe or spoon filling into egg white shells. Keep chilled until ready to serve.
Step 3 of 3
To serve, garnish with chilli, coriander leaves and lime slices, season with pepper and drizzle over a little oil.
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