Stuffed Eggs – Very Classic
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s)
- 20 g butter, soft
- some salt and pepper
- some paprika powder
- a little lemon juice
- vinegar
Print Recipe
Pin Recipe Instructions
- Boil enough water with a dash of vinegar. Boil eggs in it without a lid on medium heat for approx. 8-10 minutes.
- Peel and halve the cooled eggs and carefully remove the egg yolks. Strain this through a fine sieve or mash it finely with a fork and mix with the soft butter. Season with salt, pepper and paprika powder and a dash of lemon juice.
- Pour the mixture into the egg halves with the help of a piping bag or a teaspoon.
- Light tip: butter can be replaced with 2 tablespoons of low-fat mayonnaise or quark.
- Color tip: Season the mixture with a little tomato puree or ketchup and color it.
- Taste tip: Chop 2-4 anchovy fillets (anchovies) or ham or vegetables or various herbs very finely and mix with the mixture.
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