This recipe is a combination of prawns and boiled eggs which really works well. If you are having a few friends round and want something tasty for a buffet, starter or side dish, it is a brilliant way to use up a bulk quantity of eggs. The recipe can be volumed up or down easily so invite a few friends around for a treat and give Tony’s Prawny eggs a go, enjoy!
This recipe uses 12 eggs and will do 6 people as a starter. If doing for a buffet, and you are lucky, they will do 24 portions.
- 12 eggs hard boiled and shelled
- 1 x 250g bag of cooked and shelled small prawns or shrimp, defrosted if frozen
- 200ml Mayo
- A good dollop of tomato ketchup
- Black pepper
- Salad leaves
You will also need
- A serving plate or dish big enough to hold the halved eggs
- Line a serving dish with salad leaves
- Halve the eggs, pop out the yolks and arrange the egg whites in the serving dish in a single layer
- Crumble the yolks in a bowl
- In a large bowl mix the mayo with a good dollop of ketchup and season to taste. Add the prawns and half of the crumbled yolks then mix well.
- Spoon the prawn mixture into the egg whites, in the hollow space left by the yolk removal.
- Sprinkle the remaining egg yolk evenly over the top of the prawns and decorate with a light dusting of paprika.
- Keep refrigerated until required, eat within 1 day
Serving suggestions and variations
- We have eaten these as accompaniments to a BBQ and as part of a buffet, they work equally well as a starter served 2 halves on a plate with bread and butter
- Miss out the ketchup and just use mayo, ketchup was our own addition because we like Marie Rose sauce
- Give it a bit of bite and add a splash of Worcester sauce or tabasco – but not too much
- Chop up some parsley and sprinkle over instead of paprika
- Make it vegetarian by substituting finely chopped and softened onions instead of prawns using mayo or hollandaise sauce to combine
- Use smoked haddock flaked instead of prawns, and hollandaise sauce with a little cheddar grated over.
Tony has held these BBQ parties every year on August bank holiday weekend and is famed for his Prawny eggs, which disappear in short order. We made our own version for a 90th birthday party as part of a buffet, they were the first to go. So my thanks for the original version go to Tony.
You might also like to try these recipes from our collection;
- Soup is a dish we have at least onece a week and this is one we discovered with our slow cooker, Split Pea, Tomato and Bacon Soup, thick and meaty, great for a main meal in winter.
- Pasta is a staple for us and Carbonara A La Basevi Store Cupboard is something most of you can put together from your own stores.
- Whilst carrots are off my favourite food list, Carrot Cake is not, Yummy!
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