Mustard-mayo eggs with roasted asparagus and bacon
Makes: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Mustard-mayo eggs with roasted asparagus and bacon
These little stuffed eggs make a fun spring nibble before your Easter or Sunday roast, and can be prepped ahead of time
Makes: 12
Prep time: 20 minsTotal time: 
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Nutritional information (per egg)
Calories
162Kcal
Fat
14gr
Saturates
3gr
Carbs
0gr
Sugars
0gr
Fibre
0gr
Protein
10gr
Salt
0.6gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 12 asparagus tips
- ½ tbsp olive oil
- 12 eggs
- 80g mayonnaise
- 1 tsp English mustard*
- 5 rashers streaky bacon
- pinch of paprika
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the asparagus in a small roasting tin and drizzle over the oil. Season well and roast for 10-15 minutes, until just tender. Be careful not to overcook or they won’t stand up in the eggs. Remove from the oven and set aside.
- Meanwhile, bring a large pan of water to the boil. Lower in the eggs and simmer for 8 minutes. Plunge the eggs into a bowl of cold water to stop the cooking and then leave until cool enough to handle.
- Peel the eggs and remove a small slice from one end so they stand up. Remove the top from the other end and carefully scoop out the egg yolk into a bowl. Repeat until you have hollowed out all of the eggs. Finely mash the egg yolks using a fork, then add the mayonnaise and mustard and stir until smooth. Season with a little salt and transfer to a disposable piping bag. Snip off the end at around 1cm and pipe the egg mayo into the hollowed-out eggs.
- Heat a frying pan over a medium heat and add the bacon rashers. Fry for 3-4 minutes, until very crisp and golden. Remove to a board and leave to cool slightly, before finely chopping.
-
To serve, slide an asparagus spear into the middle of each egg and scatter over some of the bacon bits. Finish with a dusting of paprika.
*Check your mustard is gluten-free, if required.
