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Stuffed eggs – classic

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Ingredients for 4 servings:

  • 4 eggs
  • 20 g butter, soft
  • some salt and pepper
  • some paprika powder
  • a little lemon juice
  • Vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Classic filled eggs, expandable as desired

Bring enough water to a boil with a dash of vinegar. Boil eggs uncovered over medium heat for about 8-10 minutes until hard-boiled. Peel and halve the cooled eggs, and carefully remove the yolks. Strain the yolks through a fine sieve or mash them finely with a fork and mix with the softened butter. Season with salt, pepper, paprika, and a dash of lemon juice. Fill the egg halves with the mixture using a piping bag or a teaspoon. Light tip: Butter can be replaced with 2 tablespoons of low-fat mayonnaise or quark. Color tip: Season and color the mixture with a little tomato puree or ketchup. Flavor tip: Finely chop 2-4 anchovy fillets, ham, vegetables, or various herbs and mix into the mixture.

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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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