Stuffed eggs with meat salad

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Boil eggs in boiling water for about 10 minutes until hard. Cut the sausage into narrow strips. Drain cucumbers and cut into narrow strips. Peel onion and chop finely. Stir mayonnaise and cucumber water until smooth.

2. 2

   Season with salt and pepper. Remove 1 tablespoon of mayonnaise and put aside. Drain eggs, quench and peel. Cut the bottom of the eggs just below the top, the top a little bit more generously. Hollow out the eggs. Roughly chop the egg residues. Fold the chopped egg, sausage, onion and cucumber into the mayonnaise and fill the eggs with the meat salad. Wash the tomatoes, cut off the lid and place on the eggs. Put 1 tablespoon of mayonnaise in a freezer bag, cut off a small corner. Spray small tuffs on the tomato lids.

3. 3

   Roughly chop the egg residues. Fold the chopped egg, sausage, onion and cucumber into the mayonnaise and fill the eggs with the meat salad. Wash the tomatoes, cut off the lid and place on the eggs. Put 1 tablespoon of mayonnaise in a freezer bag, cut off a small corner. Spray small tuffs on the tomato lids. Wash the lamb's lettuce, spin dry and arrange on a plate. Place toadstools on top

4. 4

   With 8 people:

Nutrition Facts

KCAL
320 kcal

CARBS
5 g

FATS
26 g

PROTEINS
17 g