Stuffed eggs with a twist

Ingredients for 1 servings:

• 3 m.-sized eggs
• 20 g butter, mildly soured
• 40 g double cream cheese
• 1 tbsp tomato paste
• 1 tbsp, picked dill, freshly chopped
• 2 pinch(s) white pepper, finely ground
• n. B. Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

in muffin cups and piped or filled in two colors, a must on every buffet

Separate the egg whites from the yolks and divide them into three muffin cups. Divide the egg yolks between three baking cups. Place the six baking cups in a roasting pan or baking tray filled with a little boiling water and bake the eggs on the middle rack of an oven preheated to 160°C (top/bottom heat) for 15 minutes. Then arrange the three set egg whites on a plate and let them cool. Whisk the egg yolks with the remaining ingredients, except the tomato paste, in a mixing bowl until fluffy. Mix one-third of the cream with the tomato paste in a second mixing bowl. Finally, season both creams with salt. Now decorate the three egg whites in two colors by filling each cream separately into two piping bags and inserting these into a third piping bag fitted with a nozzle. The tips of both cream bags should be as close to the nozzle as possible to ensure a two-color decoration. After all, eating is a feast for the eyes too. The stuffed eggs are now ready to serve and fit on any buffet.