Stuffed Eggs
6 servings
25 minutes
Stuffed eggs are so popular for three reasons: firstly, they are delicious, secondly, they are inexpensive and, finally, they are easy to prepare. This small form leaves room for many decorative solutions: ready eggs can be decorated with herbs, caviar, a piece of fish or sprinkled with sesame seeds.
1
Prepare the necessary ingredients.
2
Place the eggs in boiling water, cook for 11 minutes, then transfer them to cold water to stop cooking and cool.
- Chicken egg: 6 pieces
3
Clean the eggs and cut each in half.
- Chicken egg: 6 pieces
4
Separate the yolks. Set the whites aside for a while.
5
Grate the yolks.
- Chicken egg: 6 pieces
6
Mix the yolks with mustard and mayonnaise until smooth; you can add a little salt to taste.
- Chicken egg: 6 pieces
- Dijon mustard: 40 g
- Mayonnaise: 50 g
- Salt: to taste
7
Transfer the yolk mixture to a pastry bag with a decorative nozzle
8
Squeeze into each half of the egg white.
- Chicken egg: 6 pieces
9
Decorate the eggs with red pepper and chopped parsley.
- Ground red pepper: to taste
- Parsley: 1 sprig
10
Submit.
