Stuffed eggs with mustard

Stuffed eggs with mustard

Stuffed eggs with mustard taste particularly hearty. Boil the eggs for 10 minutes until hard. Place in cold water to cool more quickly. Mix cream fraiche, cheese and mustard. Season with pepper. Peel and halve the eggs and remove the yolk. For stuffed eggs, pass the egg yolk through a fine tea strainer. Mix with mustard cream. Fill cream into a squirt bag with large star spout and squirt into the egg halves. Remove the fat edge from the ham. Halve the ham lengthwise and roll it up. Decorate stuffed eggs with ham. Sprinkle stuffed eggs with mustard shortly before serving with cress.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
304 kcal
3 g
23 g
35 g

(C)opyright by Marions Kochbuch