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Egg cream à la Starchen

updated

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Ingredients for 4 servings:

  • 6 eggs, hard-boiled
  • 2 tbsp, heaped mayonnaise
  • 2 tsp mustard, medium hot
  • 1 onion(s), small
  • 6 olives stuffed with peppers
  • salt and pepper
  • some sour cream
  • chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

simple and delicious

Let the hard-boiled eggs cool, then halve them, scoop out the yolks, and place them in a bowl. Mix the egg yolks with mayonnaise and mustard. Finely chop the small onion. Also finely chop the stuffed olives, add them, and stir again. Finally, finely chop the egg whites and add everything to the egg yolk cream. Season with salt and pepper. If the cream is too intense, you can tone it down with sour cream. The cream tastes delicious as a dip or spread on bread. Without the egg whites, you can also pipe this cream into the egg halves and serve it as deviled eggs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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