Deviled Eggs with Maties Tartar

Boil the eggs in hot water for ten minutes until hard.

In the meantime, dry the matie fillets and chop them very finely. Mix loosely with salt, juice of one lemon, dill and pepper. Cool the eggs, remove the shell and cut them in half lengthwise. Separate the yolks and mix with Tabasco, chili ketchup, mayonnaise, salt and pepper until creamy. Fill the egg cream into a piping bag and squirt into the egg halves.

Remove leaves from lettuce heart, rinse and spin dry. Mix a marinade of salt, sherry vinegar, pepper and olive oil and turn the lettuce in it to the other side. Spread the lettuce leaves on two plates. Spread the tartar evenly in the center of each plate and place the deviled eggs all around. Dust everything lightly with paprika powder.

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