Eggs Filled with Herbal Cream

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 2)

Ingredients

4 egg (s)
7 teaspoons remoulade, from the tube
some chives, for garnish

Instructions

Prick eggs and boil hard in boiling water for 10 minutes. Wash the chives and cut very finely.
Rinse eggs well under cold water (this will make them easier to peel). Cut the eggs lengthways and remove the yolks with a small spoon. Mix the egg yolks with the tartar sauce and some chives and stir to a cream. Press the mixture into the egg halves with a piping bag with a serrated attachment, this creates a decorative rosette shape. If you want it to be quick and don`t have to look so pretty, you can spread the mixture into the egg halves with a small spoon. Decorate with the rest of the chives.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.