Stuffed Eggs with Mustard
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 large egg (s)
- 50 g butter, lactose-free, soft, room temperature
- 0.5 ½ bunch chives
- salt
- 4 tablespoon mustard, medium hot
- 0.5 ½ teaspoon, leveled pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs for 8 minutes. Quenching and peeling. Halve all the eggs with a knife and carefully remove the egg yolks with a small spoon and mix in a small bowl with the finely chopped chives, mustard, salt and pepper and the lactose-free butter.
- Pour the mixture into a cake syringe and fill the egg halves. Arrange everything nicely on a silver plate.
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