Russian eggs

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
3.6 5
COOK TIME
15 mins
TOTAL TIME
15 mins

Ingredients

Servings: 4
  • 4 Eggs (size M)
  • 1 TEASPOON medium hot mustard
  • 75 g Whipped cream
  • 7-10 Tbsp salt, pepper
  • 15 g Capers
  • 2 Radishes
  • 1 bed red shiso cress

Directions

  1. 1

    Boil eggs in boiling water for 9-10 minutes until hard, rinse with cold water and peel about half of them. Cut off upper third. With the help of a teaspoon, carefully remove the egg yolks.

  2. 2

    Finely puree egg yolks, mustard and cream with a hand blender, season with salt and pepper. Pour the egg yolk mixture into a piping bag with a star-shaped spout.

  3. 3

    Inject the mixture into the hollowed-out eggs. Roughly chop the capers. Wash, clean and finely dice the radishes. Cut cress from the bed. Arrange eggs and sprinkle with capers, radishes and cress.

Nutrition Facts

KCAL
160 kcal
CARBS
2 g
FATS
13 g
PROTEINS
8 g