Stuffed eggs with cream cheese, curry and cognac

Ingredients for 4 servings:

• 8 eggs, hard-boiled
• 1 pack of cream cheese
• 1 tbsp Cognac, maybe more, you have to taste
• 1 tbsp curry powder, maybe a little more
• 1 tsp sugar
• ½ tsp salt, here too you have to taste how much
• 16 capers

Instructions

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

great for party and good to make the day before

First of all: the quantities are difficult to calculate, as curry powder, for example, varies greatly in intensity. Therefore, add a little of everything first and taste, then adjust the seasoning if necessary. Peel the eggs and halve them lengthwise, removing the yolks, if possible, keeping the egg halves intact. Press the egg yolks and cream cheese through a sieve—if you’re making more, it’s faster with a potato ricer—and mix with the spices and cognac. Season to taste. Transfer to a piping bag fitted with a star nozzle and fill the eggs, placing a caper on each rosette. Refrigerate; it tastes better chilled. If you’re storing them in a click box, etc., place a few layers of kitchen paper underneath, as they tend to “sweat” slightly, and they stand up better in the box if you add a layer of raw rice and the paper. If you have any filling left over, it looks nice and tastes great piped onto crackers.