Stuffed eggs with ham and asparagus

Name: Stuffed eggs with ham and asparagus
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Eggs (size M); 2 (30 g each) Stalks of green asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 50 g Salad Mayonnaise; 2 (each 15 g) small strawberries; 7-10 Tbsp pink pepper; 1 washer (8 g) Parma ham; 7-10 Tbsp pink peppercorns

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Eggs (size M)
2 (30 g each) Stalks of green asparagus
7-10 Tbsp Salt
1 pinch Sugar
50 g Salad Mayonnaise
2 (each 15 g) small strawberries
7-10 Tbsp pink pepper
1 washer (8 g) Parma ham
7-10 Tbsp pink peppercorns

Directions

1
Put the eggs in boiling water and boil hard for about 10 minutes. Drain, rinse with cold water and remove the shell. Let them cool down. Wash and clean the asparagus, cut off woody ends.
2
Cook in boiling salted water with sugar for 5-6 minutes. Pour off, rinse with cold water and let cool. Cut a lid off the eggs. Carefully remove the egg yolks with a knife or teaspoon.
3
Pass the egg yolk through a sieve into a bowl. Mix with mayonnaise. Wash and clean the strawberries, cut off 4 thin slices and put aside. Dice the rest very finely. From the asparagus to garnish, cut off 4 pieces about 2 cm long, dice the rest very finely.
4
Stir both into the egg cream and season with salt and pepper. Pour into a piping bag with perforated spout and squirt into the eggs. Cut the ham into strips. Garnish eggs with strawberry slices, asparagus, ham and pepper.