in Germany

Stuffed eggs with orange cream

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Ingredients for 4 servings:

  • 4 eggs
  • 1 tbsp cream cheese
  • 2 tbsp orange juice
  • e.g. pepper, red, pickled
  • salt and pepper

Instructions

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

quick and tasty starter

Boil the eggs hard. Then let them cool, peel them, and halve them lengthwise. Remove the yolks from each egg and mix them with the cream cheese and orange juice until smooth. Season with salt. Fill the egg white halves with the egg yolk mixture. This works best with a piping bag (or a freezer bag with a small corner cut off the bottom). Arrange the filled egg halves on plates and garnish with 3-4 pickled peppercorns or sprinkle with freshly ground pepper. Serve with baguette or toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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