Summary

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

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Instructions

1. 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.
2. Peel the eggs and cut them in half lengthways, removing the yolks so that the halves of the eggs stay whole.
3. 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.
4. 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.
5. If there is anything left of the filling compound: sprayed on crackers, it looks nice and tastes great.