Complexity:  Easy


  • 12 hardboiled eggs, peeled and halved
  • 2 – 3 heaping tbsp mayonnaise
  • 1tbsp fresh green seasoning
  • 1 tbsp mustard
  • Few dashes of Worcestershire sauce
  • 1 tsp finely grated onion
  • 3 – 4 tbsp NICE N SPICY Saltfish Buljol
  • ½ tsp salt
  • Pinch of black pepper
  • Chopped parsley for garnish
  • Diced tomato for garnish


  1. Remove the egg yolks from the egg white shell and place in a large bowl. Place the egg white on a platter.
  2. Add the remaining ingredients to the bowl except the parsley and tomato for garnish.
  3. Beat the mixture with a hand mixer with the whisk attachment until everything is well blended. You can also use a fork to mash everything together. If the mixture is too thick add a little more mayonnaise. Taste and adjust seasonings if necessary.
  4. Spoon the mixture into the egg white shells. Sprinkle with parsley and top each eggs with a small piece of tomato.
  5. Refrigerate for at least 1 hour before serving.

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