Summary

Ingredients

• 4 egg (s)
• 100 g double cream cheese
• 50 g North Sea shrimps
• 1 teaspoon lemon juice
• 1 pinch cayenne pepper
• salt
• pepper
• 1 bunch dill

For the salad:

• 0.5 ½ head lettuce
• salt
• 1 teaspoon vinegar (white wine vinegar)
• 1 tablespoon oil

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Instructions

1. Hard boil the eggs in 10 minutes. Quench, peel and cut in half. Remove the egg yolks and place in a bowl. Mash finely with a fork. Gradually add the cream cheese while stirring.
2. Roughly chop the crabs and mix with the egg and cheese cream. Season with lemon juice, cayenne pepper, salt and pepper and season to taste.
3. Using moistened hands, form balls the size of the egg yolk from the mixture. Wash the dill, toss it dry and chop it very finely with a chopping knife. Roll the egg and crab balls in the dill and place them in the hollowed out eggs.
4. Remove the lettuce leaves from the lettuce, wash briefly and spin dry. Mix a vinaigrette from salt, vinegar and oil, pour over the roughly chopped lettuce leaves and mix in.
5. Divide the salad on 4 plates and serve on top with 2 filled egg halves.