Stuffed eggs with ham

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Boil eggs in boiling water for about 10 minutes until hard. Quench in cold water, remove the shell and let the eggs cool down. Meanwhile clean the mushrooms and chop them up to 2 pieces. Peel and chop the onion. Heat the fat in a pan.

2. 2

   Fry the onion and mushrooms until no more liquid escapes. Season with salt and pepper, let cool off. Cut remaining mushrooms into half slices. Sprinkle with lemon juice and drain. Wash, halve and seed the tomato and cut the halves into thin slices. Drain cucumbers and dice finely. Halve the eggs and put the yolk in a bowl. Add mushrooms, mustard, approx. 2 tablespoons of cucumber marinade and cucumbers (up to 1 tablespoon) to the egg yolk and mix. Season to taste with salt, pepper and marinade. Fill the egg halves with 2 teaspoons.

3. 3

   Halve the eggs and put the yolk in a bowl. Add mushrooms, mustard, approx. 2 tablespoons of cucumber marinade and cucumbers (up to 1 tablespoon) to the egg yolk and mix. Season to taste with salt, pepper and marinade. Fill the egg halves with 2 teaspoons. Garnish with mushrooms, cucumber cubes and tomato wedges. Serve with cooked ham on cress. Makes 16 halves

4. 4

   Per half approx. 340 kJ/ 80 kcal. E 6 g/ F 5 g/ KH 1 g