Piquant egg nests

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 8
  • 12 Eggs
  • 2 tablespoons (50 g) medium hot mustard
  • 75 g mayonnaise
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp a few drops of Worcester sauce
  • 4 discs (approx. 60 g) Salmon ham
  • 1⁄2 Beet Cress
  • 6-8 Tsp Trout caviar

Directions

  1. 1

    Hard boil eggs. Quench, peel and let them cool down. Halve eggs. Carefully remove the egg yolks, put them into a bowl and mash them with a fork. Stir in mustard and mayonnaise. Season to taste with salt, pepper and Worcester sauce.

  2. 2

    Spread the egg yolk cream with a teaspoon into the hollows of the egg halves.

  3. 3

    Halve the slices of salmon ham. Wash the cress and cut from the bed. Garnish egg halves alternately with cress, ham and trout caviar and serve together.

Nutrition Facts

KCAL
250 kcal
CARBS
1 g
FATS
19 g
PROTEINS
17 g