Stuffed eggs with port wine mayonnaise

Ingredients for 6 servings:

• 1 egg yolk, fresh, room temperature
• Salt and pepper from the mill
• 1 tbsp mustard
• 50 ml oil (sunflower oil) or olive oil (very good quality)
• 6 eggs, hard-boiled
• 4 tbsp port wine, red
• Herbs (dill, parsley, chives)
• possibly food coloring, red and blue

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

for the buffet or as a starter on salad

First, make the mayonnaise: In a small bowl, mix the fresh egg yolk with salt, pepper, and mustard. Then stir in the oil drop by drop. If you like, you can simply use ready-made mayonnaise. Rinse the hard-boiled eggs in cold water (10 minutes), peel them, and halve them lengthwise. Remove the hard-boiled yolks from the eggs and puree them with the port wine, then stir them into the homemade mayonnaise. If desired, you can add fresh, finely chopped herbs (chives, parsley, or dill). Now fill the egg white halves with the mayonnaise. This is best done with a piping bag. For decoration, I recommend chives, sprigs of parsley, or dill. Another tip from me: For a vibrant color, I mix in a few drops of red and blue food coloring.