Ingredients

Method

• 8 large free-range eggs, at room temperature
• 4 cups soya sauce
• 4 T good-quality mayonnaise
• 1 T hot English mustard
• 2 t paprika
• 2 T oil
• sea salt and freshly ground black pepper, to taste
• 1 t chives, finely chopped
• 1 t Italian parsley, finely chopped
• 1 t chilli flakes
• 2 bird’s-eye chillies, thinly sliced

Method

Ingredients

1. Boil the eggs for 10 minutes. Run under cold water and peel. Rinse off any pieces of eggshell that might remain.

2. Pour the soya sauce into a container and add the eggs, making sure they’re submerged. Chill overnight to brine.

3. Remove the eggs from the soya sauce, and save the sauce for later use.

4. Halve the eggs and carefully scoop the yolks into a bowl. Add the remaining ingredients except the bird's-eye chillies and mix well, then blend the mixture until smooth using a stick blender.

5. Place the mixture into a piping bag and pipe the yolk mixture into the egg whites. Top with a slice of chilli and serve cold or
at room temperature.

Cook's note: Follow Nigella Lawson’s tip to keep the yolks centred as the eggs cook: “I leave the eggs lying on their sides in a dish overnight out of the fridge before cooking them. It’s not a fail-safe guarantee, but it does seem to make a difference.”

Find more picnic recipes here. 

Photography: Toby Murphy
Food assistant: Unathi Taffa