Stuffed Eggs in Three Variations

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 1)

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

Instructions

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.
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.
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.
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.
Great for cold buffets or for a brunch.

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