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Afternoon tea

Gochujang devilled eggs

10 minutes

Gochujang devilled eggs

Serves 6 as a snack

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

6 extra-large free-range eggs
2 T Woolworths Asian gochujang paste
200 g Woolworths cooked peeled prawns
1 jalapeño, thinly sliced
2 red salad onions, thinly sliced

Method

1. Boil the eggs for 10 minutes, then place in cold or iced water. When cool enough to handle, peel and halve. Remove the yolks and place in a bowl with the gochujang.

2. Mix the egg yolks and gochujang until well combined. Spoon or pipe the filling into the egg whites. Top with the prawns and jalapeño and sprinkle with the salad onions.

Find more egg recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Ann Mokotedi

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

White samp (umngqusho omhlophe)

Lemon-and-herb butter stuffed trout

Yorkshire puddings

Kiwiberry sorbet

Roast dinner tortilla

Chilli-tamarind watermelon

Sweet chilli devilled eggs

Blood orange granita

Crumbed pork wraps

Tin Roof banana split

Amagwinya ice-cream sandwiches

Gochujang devilled eggs

Gochujang devilled eggs

Ingredients

Method