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🍰 Triple-Stuffed Eggs with Herb Cream

252 kcal · 30 min · 4 servings

Ingredients

• 6 hard-boiled eggs
• 150 g Crème fraîche
• salt
• pepper (from the mill)
• 1 bunch parsley
• 1 tsp lemon juice
• 1 tbsp oil
• 1 tomato
• 1 tsp tomato paste
• 1 tbsp ketchup
• 1 tsp mustard
• 0.5 tsp curry powder
• 0.5 bunch chives

Instructions

1. 1. Peel the boiled eggs carefully.
2. 2. Cut each egg in half lengthwise.
3. 3. Carefully remove the yolks from the egg whites.
4. 4. Mix the yolks smoothly with the Creme Fraiche.
5. 5. Season the yolk mixture with salt and pepper.
6. 6. Divide the yolk cream into three equal portions.
7. 7. Lightly trim the bottom of the egg white halves so they stand stably.
8. 8. Wash the parsley and dry it thoroughly.
9. 9. Chop the parsley leaves very finely.
10. 10. Mix the chopped parsley with lemon juice and oil.
11. 11. Set aside one portion of the yolk cream.
12. 12. Mix the parsley mixture with one-third of the yolk cream.
13. 13. Fill a piping bag with a large star tip.
14. 14. Put the parsley yolk cream into the piping bag.
15. 15. Pipe the cream into four of the egg white halves.
16. 16. Wash the tomato and halve it.
17. 17. Remove the core of the tomato.
18. 18. Dice the tomato very finely.
19. 19. Set aside a second portion of the yolk cream.
20. 20. Mix the remaining yolk cream with tomato paste and ketchup.
21. 21. Put this tomato cream into the piping bag.
22. 22. Pipe the cream into the next four egg white halves.
23. 23. Mix the last portion of yolk cream with mustard and curry powder.
24. 24. Wash the chives and dry them.
25. 25. Cut the chives into fine rings.
26. 26. Put the curry-mustard cream into the piping bag.
27. 27. Pipe the cream into the remaining egg white halves.
28. 28. Garnish the eggs with radish slices, olives, and halved cherry tomatoes.
29. 29. Decorate them additionally with dill tips or fresh herb leaves.

Nutrition per serving

• kcal: 252
• Protein: 11 g · Fett/Fat: 21 g · Carbs: 6 g