Devilled eggs

Devilled (filled) eggs


Devilled eggs


5 eggs
40-50 g liver pastry
1 tbsp mustard
1 tsp parsley leaves (chopped)
1 tsp creme fraiche
1 tbsp ketchup
2 tbsp butter (softened)
1 pinch of marjoram, salt, pepper


1. Boil the eggs hard, about 10-12 minutes.
2. Cut the eggs in half, and remove the yellow yolks without braking the white part.
3. Take a sifter and push the yolks trough that with a wooden spoon.
4. Add liver pastry, butter, creme fraiche, mustard, ketchup, parsley, salt, pepper and marjoram.
5. Mix the ingredients and fill into the white parts.
6. Decorate the devilled eggs and serve chilled.

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We wish You Good Cooking and enjoy the tasty result!