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🍽️ Easter platter with stuffed egg halves

195 kcal · 30 min · 4 servings

Ingredients

• 5 hard-boiled eggs
• 4 tbsp mayonnaise
• 1 tsp mustard
• salt
• pepper (from the mill)
• 2 tbsp trout roe
• 1 tomato
• 2 radishes
• 2 tbsp crab meat
• 2 tbsp salmon steak substitute
• dill
• chervil
• chives

Instructions

1. 1. Cut the eggs in half. Carefully remove the yolks and press them through a fine sieve to make them very fine. Mix the fine yolk with the mayonnaise and mustard. Finally, season the mixture with salt and pepper to taste.
2. 2. Arrange the empty egg halves nicely on a platter.
3. 3. Fill the yolk mixture into a piping bag fitted with a large star nozzle. Pipe the mixture decoratively onto the egg halves.
4. 4. Pour boiling water over the tomato briefly to loosen the skin (this is called blanching). Peel off the skin, remove the inside with the seeds, and cut the flesh into very fine strips.
5. 5. Wash the radishes thoroughly and slice them into thin rounds.
6. 6. Now decorate the stuffed eggs with trout roe, the tomato strips, the radish slices, crab meat, thin salmon strips, and fresh herbs.

Nutrition per serving

• kcal: 195
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 4 g