Stuffed eggs Susi's style

Ingredients for 5 servings:

• 14 eggs
• 4 tbsp mayonnaise
• 1 m.-sized onion(s)
• 2 tbsp cucumber juice
• 1 tsp mustard, medium hot
• salt and pepper
• curry powder
• Paprika powder
• Fondor
• some chives

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Boil the eggs hard and then rinse thoroughly. Dice one half of the onion and place it in a bowl. Halve the eggs, carefully scoop out the yolks from each one and add them to the diced onions. Add the mayonnaise, mustard, and spices, and mix well with a hand blender until smooth. Add a little cucumber juice and mix well again, then season to taste. Arrange the egg white halves on a platter. Transfer the egg white mixture to a pastry bag or similar and fill the egg white halves with it. Sprinkle with paprika and curry powder to garnish. Cut the other half of the onion into thin half rings and garnish the eggs with them. Finally, finely chop the chives and sprinkle them over the eggs. This goes wonderfully with a cold buffet. It’s best to let the whole thing sit in the fridge for 1-2 hours beforehand.