Wrotham Stuffed Eggs

Wrotham Stuffed Eggs is an ideal first course for a dinner party, since it is easy to prepare, tastes good and is really very economical.

8 hard-boiled eggs

4 oz. cream cheese

2 fl. oz. mayonnaise

½ teaspoon salt

½ teaspoon black pepper

2 teaspoons paprika

1 small pickled gherkin, very finely chopped

16 lettuce leaves, washed and shaken dry

4 tomatoes, quartered

4 fl. oz. French Dressing

Using a sharp knife, cut each egg in half lengthways. Carefully remove the yolks and place them in a small mixing bowl.

Set the egg whites aside.

Add the cheese, mayonnaise, salt, pepper, 1 teaspoon of paprika and the gherkin to the yolks and, using a fork, mash all the ingredients together until they form a paste.

Using a teaspoon, carefully spoon the egg yolk mixture into the cavities left in the reserved egg whites.

Arrange 2 lettuce leaves on each of 8 serving plates and place 2 stuffed egg halves on each plate. Garnish with the tomato quarters.

Pour the French dressing into a small bowl and stir in the remaining teaspoon of paprika. Pour the dressing over the eggs and serve immediately.