"In Australia, I keep hearing people comment about how old-fashioned these eggs are or how they are a throwback to the '70s," says Wall. "I've never thought anything else about them other than that they're a staple of the Southern table. Every holiday gathering, social function or picnic includes them and everyone makes them so differently - the only common ingredient seems to be eggs." Begin this recipe two days ahead to pickle the onion.
- 3 thin rashers of belly bacon, rind removed, cut into bite-sized pieces
- 8 eggs, at room temperature
- 120 gm mayonnaise
- 60 gm Dijon mustard
- To taste: lemon juice, pickling liquid or vinegar of your choice
- 125 ml (½ cup) white vinegar
- 55 gm (¼ cup) caster sugar
- 1 tbsp sea salt flakes
- 1 tbsp coriander seeds
- 1 Spanish onion, thinly sliced on a mandolin
- 1For pickled onion, bring ingredients, except onion, and 250ml water to the boil in a saucepan over medium-high heat, strain over onion in a non-reactive container, cover and refrigerate for at least 2 days to pickle. Pickled onion will keep for a week.
- 2Preheat oven to 150C. Place bacon on a baking tray lined with baking paper and bake until golden (15-20 minutes). Set aside to cool and become crisp.
- 3Cook eggs in a saucepan of boiling water until hard-boiled (8 minutes), then drain, refresh under cold running water and peel. Halve eggs lengthways and carefully scoop out yolks into a bowl (refrigerate whites until required).
- 4Add mayonnaise and mustard to yolks, mix well, then pass through a fine sieve into a clean bowl. Season to taste and brighten with a little acidity to your liking. Spoon into a piping bag fitted with a 1cm plain nozzle and pipe mixture into eggwhites, or spoon into eggwhites if you prefer. Top with crisp bacon and drained pickled onion and serve.