Garnish eggs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Boil the eggs in boiling water for 10 minutes, quench, peel, allow to cool and cut in half lengthwise. Remove the egg yolks with a spoon. Place the egg white halves in the depression of an egg plate. Mix the egg yolks and mayonnaise to make a smooth cream. Season to taste with salt and paprika.

2. 2

   Pour the egg yolk cream into a piping bag with a wide star-shaped spout. Fill the egg white halves with it. Decorate a few egg halves with tomato paste as you like. Wash and drain lettuce leaves, tomato and herbs. Place lettuce leaves in the middle of the egg plate and arrange the remaining egg halves on top. Peel the tomato thinly. Form the skin into a rosette. Decorate the middle of the egg plate with it. Garnish the egg halves with deep sea crabs, a few capers or 1/2 teaspoon trout caviar. Cut salmon into strips, turn into small florets and place on top of the egg halves.

3. 3

   Peel the tomato thinly. Form the skin into a rosette. Decorate the middle of the egg plate with it. Garnish the egg halves with deep sea crabs, a few capers or 1/2 teaspoon trout caviar. Cut salmon into strips, turn into small florets and place on top of the egg halves. Cut the gherkins fan-like and place them on the salad together with the anchovy fillets in the middle of the plate. Finally garnish with small parsley and dill bundles

4. 4

   Cutlery: Dibbern