- Hard boiled eggs
- 1 tsp mayonnaise per egg
- ½ tsp capers or to taste
- Large pinch salt
- Optional: curry and pepper to taste
Hard boil eggs. (See “hard boiled eggs vs. soft boiled eggs” for help!) Once boiled, cool eggs by running under cold water. Bang against a table/counter/pot and shell eggs. Cut eggs in half and scoop out yolks. Add mayo, salt, capers, curry and pepper to yolks. Put yolk mixture back into centres of cooked egg whites.