Devilled eggs

Devilled (filled) eggs

                                         

Devilled eggs Ingredients 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 Instructions 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. previous             next

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