Devilled eggs

Devilled eggs

Total: 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 188 kcal
, Fat: 14 g
, Carbohydrate: 1 g
, Protein: 13 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Devilled eggs with avocado

2 hard-boiled eggs
½ avocado, very ripe
½ tsp wasabi paste
¼ tsp salt
1 tsp lime juice
2 sprigs coriander, leaves torn off

Devilled eggs with caviar

2 hard-boiled eggs
½ tbsp capers, finely chopped
½ tsp mustard
2 tbsp crème fraîche
1 tsp Fine Food Swiss Caviar FINE FOOD SWISS CAVIAR

Devilled eggs with cottage cheese

2 hard-boiled eggs
1 tsp harissa
2 tbsp plain cottage cheese
1 tbsp chives, finely chopped
20 g Bündnerfleisch (Graubünden air-dried meat)
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How it's done

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Devilled eggs with avocado

Halve the eggs lengthwise, carefully remove the yolks. Mash the egg yolks and avocado with a fork, mix in the wasabi paste, salt and lime juice. Using two teaspoons, stuff the egg halves with the mixture, garnish with coriander.

Devilled eggs with caviar

Halve the eggs lengthwise, carefully remove the yolks, mash with a fork. Mix in the capers, mustard and crème fraîche. Using two teaspoons, stuff the egg halves with the mixture, garnish with caviar.

Devilled eggs with cottage cheese

Halve the eggs lengthwise, carefully remove the yolks, mash with a fork. Mix in the harissa, cottage cheese and chives. Using two teaspoons, stuff the egg halves with the mixture, garnish with the Julienne beef strips.

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