Stuffed eggs

Ingredients for 20 servings:

• 20 large eggs
• 150 g butter, mildly soured
• 50 g mayonnaise
• 30 g dill
• 20 g tomato paste
• 10 g paprika paste, mild
• 1 tsp, levelled sugar
• Salt and pepper, white, finely ground

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 5 minutes

should not be missing on any buffet, delicious and spicy in taste

Cook the eggs in boiling water for 10 minutes, peel, let cool, halve, and finally carefully remove the yolk from one half. Place the egg halves on a platter or plate and store in a cool place. In a mixing bowl, beat the egg yolks, softened butter, and mayonnaise until fluffy, then season with salt and pepper. Divide the egg foam in half. Add the tomato and bell pepper puree and sugar to the first half. Add the finely chopped dill to the second half. Using a mixer, fold these ingredients evenly into the egg buttercream. Using a piping bag and a suitable nozzle, fill the previously divided eggs with both flavor components. These creations should be served at room temperature, as this allows the flavors to come through better on the palate.