Halve the eggs and remove the yolks. Process the egg yolk, salad cream and clove of garlic into a cream in a blender or food processor. Take out half of the mixture.
To the other half in the machine, add the tomato paste, paprika powder, basil or bruschetta seasoning as you like and Parmesan and mix again, season with salt and pepper to taste. Adjust the consistency with the tomato paste and possibly also with another salad cream, should result in a smooth cream, in case of doubt it is better to leave a little firmer.
Pour the mixture into a pastry syringe or piping bag and fill the egg halves. Dust with a little parmesan.
Then put the second half of the filling in the blender. Add the curry powder, horseradish, mango chutney and beat until smooth again, adjust the consistency and fill into the second half of the eggs. Garnish with very small pieces of pineapple and / or sprinkle with a little curry powder.
The taste is quite fruity. In contrast to other filled egg recipes, which mostly work with mayonnaise, cream and / or butter, this is a comparatively low-calorie variant that does not compromise on taste. The filling opens well, there is hardly anything left.
Tips: Do not take eggs that are too fresh and do not leave the eggs in the quenching water, otherwise the shell will not come off. You can also use half of the cream of lettuce and egg yolk at the beginning, then you don`t have to divide the mixture. I don`t rinse the food processor and the pastry syringe between the two different fillings, I just scrape the filling out thoroughly with the dough scraper, you can`t see and taste smaller residues of the 1st flavor.
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