Spicy stuffed eggs on salad

Name: Spicy stuffed eggs on salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs (Gr. M); several sheets Salad (e.g. frisée and lollo rosso); 1-2 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, sugar; 2 TABLESPOONS oil, 1/2 bunch of parsley; 1 TABLESPOON medium hot mustard; 3 tablespoons (50 g) Salad cream; 7-10 Tbsp cherry tomatoes

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Eggs (Gr. M)
several sheets Salad (e.g. frisée and lollo rosso)
1-2 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, sugar
2 TABLESPOONS oil, 1/2 bunch of parsley
1 TABLESPOON medium hot mustard
3 tablespoons (50 g) Salad cream
7-10 Tbsp cherry tomatoes

Directions

1
Boil the eggs hard for about 10 minutes. Then drain, quench and let them cool down
2
Clean the salad, wash and drain well. Pluck into bite-sized pieces. Mix vinegar, salt, pepper and 1 pinch of sugar. Whip the oil into it
3
Wash parsley, shake dry and chop finely, except for a little to garnish. Peel and halve the eggs. Carefully lift out the egg yolks with a teaspoon and pass them through a sieve into a small bowl. Mix with mustard and salad cream. Pour into a piping bag with a star-shaped spout and squirt into the egg halves or use a teaspoon
4
Wash, clean and quarter the tomatoes. Arrange 2 egg halves each, some lettuce leaves and tomato quarters. Sprinkle the marinade on the lettuce. Sprinkle eggs with chopped parsley and pepper. Garnish with the rest of the parsley. Serve with wholemeal bread with butter