Stuffed eggs Italian and Indian style

Ingredients for 14 servings:

• 14 eggs, hard-boiled and well chilled
• 200 ml salad cream (e.g. 11% fat content)
• salt and pepper
• 2 cloves garlic, peeled
• 2 tbsp tomato paste, 2 times concentrated (e.g. with seasoned vegetables from Oro)
• Paprika powder, sweet, bruschetta seasoning as desired
• 2 tsp Parmesan, grated
• 1 tsp curry powder
• 1 tsp horseradish
• 1 tbsp mango chutney
• e.g. basil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

relatively low in fat

Halve the eggs and remove the yolks. Blend the egg yolks, salad cream, and garlic clove in a blender or food processor until creamy. Remove half of the mixture. Add the tomato paste, paprika, basil, or bruschetta seasoning (if desired), and Parmesan to the other half in the processor and continue blending. Season to taste with salt and pepper. Adjust the consistency with the tomato paste and possibly more salad cream; the cream should produce a smooth cream; if in doubt, leave it a little firmer. Transfer the mixture to a pastry bag or piping bag and fill the egg halves. Dust with a little Parmesan. Then transfer the second half of the filling to the blender. Add the curry powder, horseradish, and mango chutney and blend again until smooth. Adjust the consistency to suit your needs and fill the second half of the eggs. Garnish with very small pieces of pineapple and/or dust with a little curry powder, if desired. The flavor is quite fruity. Unlike other stuffed egg recipes, which usually use mayonnaise, cream, and/or butter, this is a comparatively low-calorie version that doesn’t sacrifice flavor. The filling rises well, with hardly any leftovers. Tips: Don’t use eggs that are too fresh, and don’t let them sit in the water they’re cooling down in, or the shells won’t come off. You can also use half of the salad cream and egg yolks at the beginning; then you don’t have to divide the mixture. I don’t rinse the food processor or the pastry bag between the two different fillings, but just scrape out the filling thoroughly with a spatula; you can’t see or taste any small remnants of the first flavor.