Stuffed eggs with pesto cream and mini salami

Name: Stuffed eggs with pesto cream and mini salami
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Eggs (size M); 25 g pesto alla genovese; 25 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Pine nuts; 8 Rocket leaves; 1/2 (12 g) Mini salami

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Eggs (size M)
25 g pesto alla genovese
25 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Pine nuts
8 Rocket leaves
1/2 (12 g) Mini salami

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. Mix pesto and sour cream. Cut a lid off the eggs. Carefully remove the egg yolks with a knife or teaspoon, pass through a sieve.
2
Mix with the pesto cream and season with salt and pepper. Roast the pine nuts in a pan without fat until golden brown. Wash the rocket and dab dry. Cut salami in half lengthwise and cut into thin slices. Pour pesto cream into a piping bag with a perforated spout and squirt into the eggs. Garnish with salami slices, rocket and pine nuts