Ingredients
- 210g cooked prawns
- 3 large hard-boiled eggs, peeled, chopped
- 1 tbsp chopped chives
- 2 tablespoons whole-egg mayonnaise
- 6 large vol-au-vent cases
- Sprigs of dill, to garnish
- Lettuce leaves, optional, to serve
Instructions
- Reserve 6 prawns then chop the remaining.
- Combine the hard-boiled egg, chopped prawns and chives, then gradually stir in the mayonnaise until a stiff mixture is achieved.
- Place spoonfuls of the mixture into each vol-au-vent case.
- Top with a reserved whole prawn and garnish with a sprig of dill. Serve on a bed of lettuce, if desired.