Filled Eggs with Cream Cheese, Curry and Cognac
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 egg (s), hard-boiled
- 1 packet cream cheese, creamier
- You have to taste 1 tablespoon cognac, possibly more
- 1 tablespoon curry powder, possibly a little more
- 1 teaspoon sugar
- 0.5 teaspoon ½ salt, here too you have to taste how much
- 16 capers
Print Recipe
Pin Recipe Instructions
- First of all: the quantities are difficult, as e.g. curry powder varies greatly in intensity. Therefore, first of all put in less of everything and taste, and then maybe season it again.
- Peel the eggs and cut them in half lengthways, removing the yolks so that the halves of the eggs stay whole.
- Put the egg yolks with the cream cheese through a sieve - if you make more, it goes faster with the potato press - and mix with the spices and cognac. To taste.
- Fill into a piping bag with a star nozzle and fill the eggs with it and place a caper on each rosette. Put in a cool place. If you keep them in a click box etc., put a few layers of kitchen paper underneath, as they sweat easily and they stand better in the box if you put a layer of raw rice and the paper.
- If there is anything left of the filling compound: sprayed on crackers, it looks nice and tastes great.
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