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Stuffed eggs with mustard

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Ingredients for 6 servings:

  • 6 large eggs
  • 50 g butter, lactose-free, soft, room temperature
  • ½ bunch chives
  • Salt
  • 4 tbsp mustard, medium hot
  • ½ tsp, levelled pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free, lactose-free

Boil the eggs hard for 8 minutes. Cool and peel. Halve each egg with a knife. Carefully scoop out the yolks with a small spoon. Mix in a small bowl with the finely chopped chives, mustard, salt, pepper, and lactose-free butter. Transfer the mixture to a cake syringe and fill the egg halves. Arrange everything attractively on a silver platter.

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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.

Nadine's dressing

Applesauce with no added sugar