Stuffed Eggs

Rating: 2.48 / 5.00 (31 Votes)

Total time: 45 min

Servings: 1.0 (servings)



For the deviled eggs, take the eggs out of the refrigerator and put them in a pot on the stove with cold water, this will prevent the eggs from cracking.

Bring eggs to a boil, add a tsp of salt to the boiling water, if an egg cracks it will curdle quickly). When the water boils, cook the eggs for 8 to 9 minutes (depending on egg size).

Meanwhile, remove all the cool packs from the freezer, place them in the sink and pour in cold water. When the cooking time is over, quickly place the eggs in the ice cold water and let them sit in it for about 3 minutes.

Then remove and let cool. Peel the cold eggs, cut them in half and take out the yolks. Now blend the yolks with the smoked mackerel and the mayonnaise in a food processor and add pepper and salt to this cream if necessary.

Use a piping bag with a star-shaped nozzle to squirt the cream into the halved eggs. Cut small fish out of the beet slices (or hearts…) and press on eyes with the peppercorns.

Stick the little red fishes to the egg shells with a little mayonnaise and place the eggs on a plate lined with lettuce. Pepper the filled eggs again, ready.

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