Ingredients Checklist
- 8 large free-range eggs
- 2 tbsp whole egg mayonnaise
- 2 tbsp cream
- 2 tsp Dijon mustard
- Squeeze of lemon juice
- Sea salt flakes and ground white pepper to taste
- Fresh dill fronds
- Australian native finger lime caviar, pink if available
- 16 rosemary flowers
- Chives, finely chopped
Instructions
- Place eggs in a saucepan and cover with cold water, bring to the boil over high heat. Reduce heat, simmer for 6 minutes, then drain and cover with cold water.
- When cool, peel the eggs and cut in half lengthwise. Scoop out yolks into a bowl and mash.
- Add mayonnaise, cream, mustard, lemon juice and seasonings to mashed yolks, mix to combine.
- Spoon or pipe the yolk filling back into the egg whites.
- Decorate devilled eggs with a small frond of dill, finger lime caviar and a rosemary flower. Place onto serving plate or board and scatter with chopped chives.