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
Ingredients
- 6 eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- A pinch of salt
- 4 drops of Mistral from the Gift Box Hot Sauce (Sauce Martin)
- 3 drops of Sirocco from the Gift Box Hot Sauce (Sauce Martin)
- 1 drop of Foudre from the Gift Box Hot Sauce (Sauce Martin)
Method
- 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.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
