Eggs Mimosa with Olive Paste

Cook Time 30 minutes

Servings 8 as a canapé

Ingredients

4 free range eggs

50g whole egg mayonnaise
100g of pitted green olives, 4 reserved and cut in half
1 tbsp finely chopped chives
Pepper to taste

Method

Place the olives in a small food processor or mortar and pestle and puree into a rough paste. Mix together with the mayonnaise and chives and season with pepper.

Place the eggs in a pot of cold water and bring to the boil. Once boiling, continue to cook for 5 minutes. Once cooked, chill under a tap of cold running water then peel.

Cut the eggs in half and carefully remove the yolks. Mash the yolks with the olive mayonnaise mixture until smooth. Place the mixture into a piping bag (or snap lock bag) and fill the egg halves.

Place an olive half on each egg and serve.