Prep Time: 10 minutes
Cook Time: 15 minutes
3 tbsp. mayonnaise
2 tsp. softened butter
4 tsp. Frank’s RedHot® Original Sauce
1 tsp. French’s® Classic Yellow® Mustard
1 tbsp. chopped chives, plus extra to garnish
for the prawns;
8 king prawns
1 tsp. Frank’s RedHot® Original Sauce
Pinch smoked paprika, to garnish
- PLACE the eggs in a pan, pour over enough water to submerge and bring
to the boil. Simmer for 15 minutes, drain and cool under running cold water.
Crack the shells and peel off carefully.
- HALVE the eggs and scoop out the yolk into a bowl. Mash the yolks with the
remaining ingredients. Pipe or spoon the mixture back into the white.
- TOSS the prawns in the Frank’s RedHot® Original sauce. Heat a non-stick pan,
add the prawns and cook until pink and just brown. Top the eggs with the prawns
and serve garnished with the paprika and more chives.