eggs with three kinds of cream cheese filling

Name: eggs with three kinds of cream cheese filling
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 8 Eggs; 1 package (200 g) Double cream cream cheese; 6 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS grated horseradish (from the jar); 1-2 TEASPOONS Tomato paste; 1/2 bunch Parsley; 7-10 Tbsp Gherkin, tomato, lemon, sweet paprika, coarsely ground pepper and cress

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

8 Eggs
1 package (200 g) Double cream cream cheese
6 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS grated horseradish (from the jar)
1-2 TEASPOONS Tomato paste
1/2 bunch Parsley
7-10 Tbsp Gherkin, tomato, lemon, sweet paprika, coarsely ground pepper and cress

Directions

1
Boil eggs hard in about 10 minutes. Drain, rinse with cold water, peel and let cool. Mix cream cheese and milk and season with salt and pepper. Halve the eggs lengthwise, remove the egg yolks and pass through a sieve to make the cream cheese. Mix everything and divide into 3 equal portions.
2
Season one portion with horseradish, the second with tomato paste. Wash parsley, chop finely and stir into the third portion of cheese. Pour the creams one after the other into a piping bag with a star-shaped spout and squirt into 5 or 6 egg halves. Garnish with cucumber slices, tomato cubes, lemon wedges, paprika powder and pepper. Arrange the egg halves with cress on a plate