Three kinds of stuffed eggs

Name: Three kinds of stuffed eggs
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 6 Eggs; 5 TABLESPOONS Mayonnaise; 1-2 TEASPOONS medium hot mustard; 1 TEASPOON Cucumber water; 7-10 Tbsp Salt; 1 TABLESPOON Paprika pulp; 7-10 Tbsp a few drops of Tabasco; 1 Pot of chervil; 7-10 Tbsp Pepper; 1 TEASPOON grated horseradish (from the jar); 7-10 Tbsp cucumber slices, coarse pepper, olives, cress and chervil; 4 TSP Trout caviar; 120 g Lamb's lettuce; 7-10 Tbsp Lemon corners for; 7-10 Tbsp Garnish

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

6 Eggs
5 TABLESPOONS Mayonnaise
1-2 TEASPOONS medium hot mustard
1 TEASPOON Cucumber water
7-10 Tbsp Salt
1 TABLESPOON Paprika pulp
7-10 Tbsp a few drops of Tabasco
1 Pot of chervil
7-10 Tbsp Pepper
1 TEASPOON grated horseradish (from the jar)
7-10 Tbsp cucumber slices, coarse pepper, olives, cress and chervil
4 TSP Trout caviar
120 g Lamb's lettuce
7-10 Tbsp Lemon corners for
7-10 Tbsp Garnish

Directions

1
Hard boil eggs in boiling water for 10-12 minutes. Then rinse with cold water, peel and allow to cool. Cut eggs in half lengthwise. Remove the egg yolk. Stir with mayonnaise until smooth. Divide into 3 portions.
2
Season a portion with mustard, cucumber water and salt. Season the second portion with paprika paste, salt and Tabasco. For the third portion, wash, chop and stir in chervil. Add salt, pepper and horseradish to the chervil.
3
Inject fillings into the hollowed eggs. Garnish with cucumber slices and coarse pepper, halved olives, cress and chervil leaves. Serve garnished with trout caviar on lamb's lettuce and lemon wedges.