Ingredients:
6 hard-boiled eggs
1 green onions, finely chopped
1 garlic cloves, smashed then finely chopped
1 teaspoon Madras curry powder ( or your favourite curry mix)
1/4 teaspoon celery salt
1/2 teaspoon Dijon mustard
1 tablespoon light mayonnaise
cayenne pepper
paprika
2 large fresh plum tomatoes
fresh ground black pepper
freshly ground sea salt
parsley sprigs ( to garnish)
Directions:
Slice hard boiled eggs in half and put yokes in a small bowl.
Set egg white halves aside.
Mash yolks with a fork.
Add to yolks, finely chopped green onion, finely chopped garlic, curry powder, celery salt and mustard.
Mix thoroughly.
Add only enough of the mayonnaise to bind the mix, we like ours fairly dry, if you want them less dry, add a small amount of mayonnaise at a time until you get the consistancy you want.
Slice the plum tomatoes into 12 rounds, six rounds from each.
Arrange tomato slices on a platter.
Sprinkle the tomatoes with freshly ground pepper to taste.
Fill the egg white halves with a heaping tablespoon of the yolk mix.
Place one filled egg white half on top of each tomato slice.
Sprinkle freshly ground sea salt on filled eggs and tomato slice stack.
Sprinkle cayenne pepper on filled eggs and tomato slice stack to taste and finish with a sprinkle of paprika to add more colour.
Garnish platter with sprigs of parsley.
Servings: 12
Time preparation: 25 min.
Time total: 25 min.