4 teaspoon Frank’s RedHot® Original Cayenne Pepper Sauce
1 teaspoon French’s® Classic Yellow® Mustard
1 tablespoon chives, , chopped
8 cooked king prawns
pinch smoked paprika to garnish
Place the eggs in a pan, pour over enough water to submerge the eggs and bring to the boil. Simmer for 7-8 minutes, drain and cool under running cold water. Crack the shells and peel off carefully.
Halve the eggs and scoop out the yolk into a bowl. Mash the yolks with the mayonnaise, butter, 3 tsp Frank's RedHot® Original Cayenne Pepper Sauce, mustard and half of the chives. Pipe or spoon the mixture back into the egg white.
Mix the prawns with the remaining Frank's RedHot® Original Cayenne Pepper Sauce, then top the eggs with the prawns and serve garnished with the paprika and the rest of the chives.