Stuffed eggs with crab and dill

Ingredients for 14 servings:

• 7 eggs, hard-boiled and well chilled
• 125 g cooked crab (e.g. crayfish meat from Aldi Süd)
• 50 g butter
• ½ lemon(s), juice
• 2 processed cheese wedges (= 50 g, with herbs or plain)
• 1 shot of orange juice
• 1 tbsp Dill, chopped (fresh or frozen)
• salt and pepper
• possibly chips, crackers or party pumpernickel for leftovers
• Paprika powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Halve the eggs and remove the yolks. Blend the egg yolks and the remaining ingredients, except for the orange juice, in a blender or food processor until creamy. Adjust the consistency with the orange juice; it should form a smooth cream; if in doubt, leave it a little firmer. Season to taste with salt, pepper, and paprika. Transfer the mixture to a pastry bag or piping bag and fill the egg halves. You’ll have about half the mixture left over. The remaining filling can be piped onto round party pumpernickel or crackers, for example, or simply eaten on toast. The calorie information and number of servings refer to the entire filling, not the crackers or bread. Tips: Don’t use eggs that are too fresh, and don’t let the eggs sit in the water to cool them, or the shells won’t come off.