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
Print Recipe
Pin Recipe 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.
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