Stuffed eggs

Name: Stuffed eggs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 6 Eggs; 120 g Double cream cream cheese; 2 TABLESPOONS Orange juice; 7-10 Tbsp Salt; 1 TABLESPOON pickled green pepper; 7-10 Tbsp Steak pepper; 7-10 Tbsp some salad leaves; 7-10 Tbsp Parsley leaves and orange peel slices

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

6 Eggs
120 g Double cream cream cheese
2 TABLESPOONS Orange juice
7-10 Tbsp Salt
1 TABLESPOON pickled green pepper
7-10 Tbsp Steak pepper
7-10 Tbsp some salad leaves
7-10 Tbsp Parsley leaves and orange peel slices

Directions

1
Boil eggs hard for 10 minutes. Quench cold, peel and let cool. Halve eggs lengthwise, remove yolk. Mix egg yolks, cream cheese and orange juice with the whisk of the hand mixer until creamy.
2
Season with salt. Pour into a piping bag with star-shaped spout and squirt into the egg halves. Sprinkle with peppercorns and steak pepper, garnish with parsley leaves and orange peel slices.
3
Arrange three halves with some salad leaves on starter plates. Add toasted toast.