Egg-based Easter Apero

Method

1. 1

   Preheating

2. 2

   First bring a large pot of water to a boil. Meanwhile, prepare a cold water salad bowl with ice cubes to stop the eggs later. Thus, the eggs will remain easy to peel and will have a perfect texture.

3. 3

   Cooking

4. 4

   Dip the 12 eggs gently into boiling water and cook for 9 minutes to get hard eggs. As soon as the time is up, quickly transfer them into the ice water to stop cooking and to facilitate the subsequent scaling.

5. 5

   Preparation

6. 6

   Carefully scald the cooled hard eggs, then gently cut them in half in length. Separate the yellows from the whites and keep them separate. Wash, peel and cut the radishes into thin slices. Wash the cucumber and detail it in thin slats.

7. 7

   toppings

8. 8

   Crush the egg yolks in a salad bowl. Mix them with mayonnaise, mustard, lemon juice, salt, pepper and finely chiseled chives. Mix until you have a homogeneous texture. Also prepare a garnish by mixing white cheese, liquid cream and herbs like aneth.

9. 9

   Assembly

10. 10

    Garnish half of the egg whites with the cream of yolks with chives, sprinkle with some paprika and sesame. Use the second white cheese preparation to stuff the rest of the egg whites, then add a piece of smoked salmon, capers, a few slices of cucumber, radish or small beet dice depending on the desires.

11. 11

    Finishing and service

12. 12

    Place the stuffed eggs nicely on a serving dish, alternating the different trims for a nice visual effect. Sprinkle with chives, dianeth and possibly some sesame seeds for the final touch. Serve fresh during your Easter appetizer.

Nutrition

calories

149

fatContent

10.2

fiberContent

0.9

sugarContent

2.5

sodiumContent

0.81

proteinContent

9.6

carbohydrateContent

3.1

saturatedFatContent

2.5

Indicative values from the source, for the original recipe.

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