These make a great amuse bouche or a snack for a party. You can adjust the spice to suit you but the creaminess of the egg helps null the burn so don’t be afraid of the Sriracha sauce.
Serves: 6 as a snack
Cooking time: 30 mins
Ingredients
- 6 fresh eggs – Botany Bay Farm Shop
- 2 rashers streaky smoked bacon – EN2 Meat
- Sriracha sauce – 15g
- Honey – 10g
- Greek yoghurt – 45g
- Mayonnaise – 35g
- Horseradish sauce – 35g
Method
Place the eggs in a pan with cold water and bring to the boil. At this point turn the heat off and place a lid on the pan, leave for 10 minutes.
While the eggs are cooking grill the bacon until crisp and make the sauce by combining the Siracha sauce (15g), honey (7.5g), Greek yoghurt (45g), mayonnaise (35g) and horseradish sauce (35g). Cut the eggs in halve and scoop out the hard yolks. Roughly mash with the sauce, you want it to be chunky rather than a paste.
Fill the egg white halves with the yolk and sauce mixture and sprinkle with finely chopped crispy bacon
