STUFFED EGGS: CLASSIC OR WITH A TWIST

Ingredients

Preparation

  1. Bring the eggs to the boil in a pan with water. When the water is boiling, set the timer to 8 minutes.
  2. Drain the water, shock the eggs under cold water and peel them.
  3. Carefully halve the eggs and scoop out the yolks. Mash this yolk with a fork and mix it with mayonnaise, a little mustard and salt and pepper. Divide the mixture into 3 equal parts.
  4. Mix in part 1 finely chopped chives, in part 2 finely chopped dill and in part 3 a little tomato tapenade.
  5. Using a piping bag, divide the contents between the half eggs. Garnish part 1 with chives, part 2 with strips of smoked salmon and part 3 with fried, crispy pieces of ham. Enjoy!

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