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Easter bowl of stuffed eggs

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Cold egg dish, decorated with caviar.

Ingredients:

8 pcs of hard-boiled eggs 150 g butter 3 tbsp anchovy paste crushed salmon can of poultry pate cucumber paper caviar for garnish lemon juice salt

Procedure:

1. Cut the eggs in half lengthwise, remove the yolks, lightly salt the whites and cut the bottom
2. Crush the yolks with a fork, drizzle with lemon juice and beat with softened butter to a smooth foam
3. Divide it into three parts and add the extras for flavouring – anchovy paste, poultry pate, crushed salmon – and beat again
4. Spray the foam decoratively with a candy decorator into the egg white halves and decorate the surface with cucumber rounds, peppercorns and caviar.

Recommendation:

Serve with toasted white lids or banquet pastries.

Note:

There are many variations on egg decorating. The egg can be just boiled, halved and garnished with caviar or slices of smoked salmon. Dill, chives or parsley will definitely liven up sandwiches prepared in this way.