Easter Stuffed Shells

Cracked boiled egg beaten with whipped cream, butter and parsley.

Ingredients:

Rule for 4 servings: 8 pieces of eggplant 3 tablespoons softened butter ./tr>

1 tbsp pickled capers 1 tbsp chopped parsley 100 ml whipping cream bundle of chives ground pepper salt

Procedure:

1. Hard boil the egg, tap the top of the shell and carefully cut off (follow the same procedure as for a rotten egg)
2. Use a small spoon to pry the boiled eggs out of the shell, being very careful not to break the shell
3. Put the eggs in a bowl, mash well with a fork, add softened butter, whipped cream, ground pepper and salt
4. Finally, add half a tablespoon of finely chopped capers to the mixture and divide the mixture into shells, which sit in glass (ceramic or plastic) cups
6. Decorate the finished eggs with the remaining capers, chives and green parsley.