Yorkshire Egg Mayonnaise
Recipe By Jennie Palmer

    Ingredients

  • Yorkshire Mayonnaise., 1 ½ tsp per egg used
  • Boiled Eggs, As many as you require
  • Black Pepper

Method

Carefully halve the boiled eggs and lift out the yolk into a bowl. With a fork break up the yolks and blend in the Yorkshire Mayonnaise.

Spoon the mayo/yolk mixture back into the egg white halves. Cover with a further twist of black pepper and serve immediately.

Delicious served with Roasted Asparagus.

Why not try with our Yorkshire Mayonnaise with Garlic for something different.

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