Twelve egg halves, three little bowls and a plate that runs from mild to fiery: Sauce Martin’s hot sauce gift box, with the gentle Mistral, the smoky Sirocco and the fierce Foudre, lets everyone find their own level.
Makes 12 · 30 min
- Hard-boil 6 eggs for 10 minutes, cool them in cold water, then peel and halve them lengthwise.
- Mash the yolks with 3 tbsp of mayonnaise, 1 tsp of Dijon mustard and a pinch of salt, then divide the mixture among 3 small bowls.
- Season the first bowl with 4 drops of Mistral, the second with 3 drops of Sirocco and the third with 1 drop of Foudre.
- Spoon or pipe each filling into 4 egg white halves and arrange them on a plate from mild to fiery.
The star of this recipe: Gift Box Hot Sauce, by Sauce Martin.
