Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the eggs into cold water, bring up to a gentle simmer, then cook for 10 minutes. Drain and leave under cold running water until completely cooled.
Shell and halve the eggs and pop the yolks out into a bowl. Mash with a fork, then beat in the mayo, vinegar, celery salt, mustard and a dash of Tabasco. Taste and season if needed. Spoon into a piping bag with a large star nozzle then pipe into the egg boats. Add your choice of toppings and serve.
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