Pickled peppers with egg filling

Ingredients:

• 2 eggs
• 1 tbsp. mayonnaise
• 0.5 tbsp Dijon mustard
• 12 pickled Peppadew peppers

Preparation:

1. In a food processor, combine 2 peeled hard-boiled eggs with 1 tablespoon mayonnaise, 1/2 tablespoon Dijon mustard, a pinch of salt and cayenne pepper and process until smooth.
2. Transfer to a zip-lock plastic bag and snip off the corner. Pipe the paste into 12 marinated Peppadew peppers, sprinkle with paprika and finely chopped chives.