- 6 Eggs (makes 12 halves)
- 1/4 cup Cream cheese
- 3 tbsp Feta cheese, crumbled
- 1 small Onion, very finely chopped
- 1/2 Green Capsicum, very finely chopped
- 3 tbsp Worcestshire Sauce
- 1 tbsp Soya Sauce
- 1 long Green Chilli, seeds removed & finely minced
- Freshly cracked Black pepper, to taste
- Salt, to taste
- 5-6 Fresh Lettuce leaves
- 5-6 Cherry Tomatoes
1.) Bring a large pot of water to a simmer. Float the eggs gently into the water and boil to cook (about 15-20 minutes). Once boiled, cool under running water slightly and peel and set aside.
2.) Slice the eggs in half along the longer side, such that you get 2 identical halves. Scoop out the cooked yolks into a bowl. Rise the boiled egg whites under cool running water to clean up. Set aside on a paper towel to drain.
3.) Take half the quantity of boiled yolks, and mash with a fork till they're soft and creamy. Whisk in the Cream cheese, Feta, chopped Onions & Capsicum, Chillies, Worcestershire & Soya sauces, and black pepper and salt.
4.) Using a teaspoon, scoop the filling into the hollows of the boiled eggs. Garnish with a little of the chopped Capsicum.
Serve on a bed of fresh, crisp lettuce along with halved cherry tomatoes scattered on the plate.