These eggs make a low-carb pre-dinner snack which is also pretty to look at. They are delicious, with the pickled shallots providing a nice brightness to balance the richness of the egg yolk.

Serves 2

Ingredients:

1 red shallot, peeled and sliced thinly

2 tablespoons white vinegar

1 tablespoon white sugar

1 tablespoon warm water

½ teaspoon salt

3 whole eggs

½ teaspoon fresh turmeric paste or powder

½ teaspoon salt

200ml water

1 tablespoon japanese mayonnaise

1 tablespoon milk

½ teaspoon curry powder

¼ teaspoon white pepper

¼ teaspoon dijon mustard

1 sprig of fresh dill

Method:

1. First combine the warm water with the sugar, salt and vinegar, stirring to dissolve. Add the sliced shallot and place in the fridge till ready to use.
2. Place the eggs in a saucepan filled with water and bring to a gentle boil. Cook for 10 minutes, then allow to cool.
3. When the eggs are cooling, mix the turmeric, salt and water.
4. Peel the eggs carefully, then place them in the turmeric water, turning every 10 minutes for 20-30 minutes.
5. Dry the eggs and discard the turmeric water.
6. Cut the eggs into half, and scoop the yolks into a bowl - adding mayonnaise, curry powder, milk, pepper and mustard. Mash until the mixture is smooth and fluffy.
7. Take the shallots out of the fridge and drain them. Cut half the shallots into a very small dice, and mix it in with the yolks.
8. Pipe or spoon the yolk mixture back into the whites, garnishing each with a slice of pickled shallot and some dill.