Stuffed eggs with pickled peppers and cress

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 5
COOK TIME
10 mins
TOTAL TIME
10 mins

Ingredients

Servings: 4
  • 4 Eggs (size M)
  • 20 g soft butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1/4 red pepper
  • 1/2 Beet Cress

Directions

  1. 1

    Boil eggs for about 10 minutes, quench and let them cool down. Cut off the upper third of the eggs and remove the yolks from the eggs. Pass the egg yolks through a sieve and stir until smooth with soft butter. Season to taste with salt and pepper. Put the mixture into a piping bag with star-shaped spout and squirt into the eggs. Cut the peppers into small cubes. Put cress and paprika on the eggs

  2. 2

    10 minutes waiting time

Nutrition Facts

KCAL
130 kcal
CARBS
1 g
FATS
11 g
PROTEINS
8 g

Categories & Tags

Miscellaneous