Stuffed eggs with tartar

Stuffed eggs with tartar

Stuffed eggs with tartar can be served as a small starter. Boil eggs hard. Let them cool down in cold water. Peel and halve. Pour egg yolk into a bowl. Add cream and a level tablespoon of remoulade. Mash until creamy with a fork. Season with salt and pepper. Put some dill aside for decoration. Finely chop the remaining dill. Mix into the egg yolk. Fill the cream into the egg halves. Sprinkle filled eggs with paprika powder. Garnish filled eggs with capers and dill. Season tartar with salt and pepper. Dice shallot finely and add. Finely chop remaining capers. Mix into the tartar. Divide into six portions. Place the garnish ring on a plate. Pour in the tartar. Press flat. Remove garnish ring. Press a small depression in the middle of the tartar. Place the filled eggs in the hollow.

Servings: 6, Difficulty: 
Preparation time: 15 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
122 kcal
1 g
13 g
10 g

(C)opyright by Marions Kochbuch