Stuffed eggs with horseradish and dill

Ingredients for 10 servings:

• 5 eggs, hard-boiled
• 75 g sour cream
• 1 tsp, heaped horseradish, freshly grated, approx.
• 1 tbsp dill
• some salt and pepper from the mill
• some lemon zest, if desired

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel the hard-boiled eggs, halve them, and scoop out the yolks. You’ll still need the egg whites. Pluck the dill from the stems and chop the dill tips. Finely grate the horseradish. Place the egg yolks in a shallow bowl or deep plate and mash with a fork. Stir in the sour cream, horseradish, and dill, season with salt, pepper, and a touch of lemon zest, if desired. Fill the egg whites with the mixture. The amounts of dill and horseradish are only guidelines. Adjust the amount to your personal taste and the flavor of the ingredients. It’s best to prepare the filling in advance, let it sit in the refrigerator, season it occasionally, and only fill the egg halves shortly before serving. These stuffed eggs are a great addition to a brunch or party buffet.