Garlic Stuffed Eggs

Serve this dish as an hors d’oeuvre, as part of an hors doeuvre, or with tomatoes or a green salad for a light summer lunch.

8 hard-boiled eggs garlic clove, crushed

1 oz. butter, softened

4 tablespoons double cream

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon chopped fresh chives

Cut the tops off each egg and set the tops aside. With a small teaspoon, scoop out the egg yolks, being careful not to break the whites. Put the egg yolks into a small bowl. Cut a thin slice off the bottom of each egg white, to make them stand up-right. Set the whites aside.

With a fork, mash the egg yolks, garlic and butter together until they form a smooth paste. Mash in the cream, salt, pepper and chives, beating the mixture until it is smooth.

With a teaspoon, spoon equal amounts of the egg yolk and garlic mixture into the egg whites. Lightly press the egg tops back on to the filled eggs. Arrange the eggs in a serving dish and refrigerate for 30 minutes before serving.