Stuffed Eggs in Three Variations

Summary

Ingredients

• 9 egg (s)
• Seasoned Salt

For the filling: (1.)

• 1 tablespoon tartar sauce
• 1 tablespoon herbs, chopped (8 herbs also possible, frozen)
• Chives for decorating

For the filling: (2.)

• 1 tablespoon tomato paste
• a little mayonnaise if necessary
• some dill, fresher, for garnish

For the filling: (3.)

• 1 tablespoon mayonnaise
• 1 teaspoon mustard, medium hot
• some radishes, sliced, for decoration

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Instructions

1. Boil the eggs hard and let them cool. Peel, cut in half lengthways and remove the egg yolks with a spoon. Put 3 egg yolks per filling in a bowl.
2. For the 1st filling, mash 3 egg yolks with the tartar sauce and herbs and stir well. Season to taste with herb salt. Inject into 6 halves of the egg with a piping bag and decorate with chives.
3. For the 2nd filling, mash 3 egg yolks with the tomato paste. If the mixture gets too dry, add a little mayonnaise. Mix well, season with herb salt and also inject into 6 halves of the egg. Garnish with some fresh dill.
4. For the 3rd filling, mash 3 egg yolks with mayonnaise and mustard. Mix and season with herb salt. Inject into the remaining 6 halves of the egg and decorate with radish slices.
5. Great for cold buffets or for a brunch.