Easy Egg Starter

Great starter before a meat roast. Paprika and chives give it a little kick and the caviar is impressive

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   1. Bring a small saucepan of water to a simmer (don't allow the water to boil vigorously as this could crack your eggs). Allow enough water to just cover the eggs by about 1 centimeter.
   
   2. Gently place your 4 eggs into the water using a spoon and allow to cook for about 4 mins to get hard (not too hard) boiled eggs. Don’t over boil as the yolks will turn black and this will spoil the dish.
   
   3. Now remove the eggs from the water and peel off the shell. I always find running the eggs under cool running water makes them much easier to peel.
   
   4. Now cut the eggs length-wise in to equal halves.
   
   5. On your individual serving plates or side-plates arrange a little bed of lettuce and place the two halves of egg, flat side up, on each plate, on the bed of lettuce.
   
   6. Taking a teaspoon, place a small blob of mayonnaise on each one. You can also use an icing piper for this an make an attractive pattern with the mayonnaise on top of each egg.
   
   7. Now gently sprinkle each egg it some pepper and salt.
   
   8. Having previously finely chopped your fresh chives, sprinkle some chives (to taste) onto each seasoned egg.
   
   9. Finally, sprinkle a little paprika onto each egg to give some additional flavour and colour.
   
   10 There you go, a simple, quick, tasty and attractive starter for you and your guests.
   
   11. Enjoy!