6 free range eggs
1 tsp. Ballymaloe Country Relish
55g (2oz) butter
Hard boil the eggs and soften the butter. Peel and cut eggs in half. Remove yolk. Blend together the yolk, Ballymaloe Country Relish and butter until creamy.Fill into a piping bag with a 2.5cm (1 inch) star nozzle. Pipe a rosette into each egg white. Decorate with fresh parsley. Serve with other cold salads.