©Miles New
This recipe is great for serving at parties and very easy to prepare. The addition of croutons adds a bit of texture and the remoulade adds some zing to the dish.
Serves 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
What You’ll Need:
- Micro croutons
- 1 slice of bread rolled flat with a rolling pin and cut into tiny squares
- Olive or any flavoured oil
- Remoulade
- 1 pointed cabbage, finely shredded
- 2 tbsp wholegrain mustard
- 1 tsp drained and chopped capers
- 25g finely chopped cornichons
- Juice of 1 lemon
- 1 tbsp white balsamic vinegar
- 2 tsp chopped parsley leaves
- 1/2 tsp chopped coriander leaves
- 130g mayonnaise
- Freshly ground sea salt & black pepper
- Devilled Eggs
- 6 large eggs at room temperature
- 3 tbsp mayonnaise
- 1 tbsp crème fraîche
- Juice of ½ a lemon
- 1 tbsp finely diced shallot
- 1 tsp Dijon mustard
- 2 tbsp finely chopped chives
- 1 tbsp finely chopped coriander
- Paprika for dusting
- Extra virgin olive oil for drizzling
What To Do:
- Croutons: fry the croutons in the oil until golden, drain on kitchen paper and allow to cool.
- Remoulade: place the pointed cabbage in a mixing bowl and add the capers, cornichons, mustard, lemon juice and balsamic vinegar then mix.
- Add the mayonnaise and chopped herbs then season with sea salt and black pepper. Cover and keep in the fridge.
- Devilled Eggs: fill a saucepan with water, add the eggs and bring to the boil. As soon as the water is boiling set a timer for 8 minutes then remove and plunge into iced water for 10 minutes.
- Peel the eggs and pat dry, then halve lengthways with a sharp knife.
- Remove the yolks and place in a blender with the mayonnaise, lemon juice, shallots, crème fraîche and mustard, then blend until smooth and season to taste.
- Place in a piping bag with a star nozzle. Pipe into the egg whites and sprinkle over the croutons, herbs and paprika, then drizzle with olive oil and serve with the remoulade. 3 halves per person.
Created by Kevin Love, Lidl’s ‘Chef in Residence’ www.lidl.co.uk