for 4 person

Devilled eggs with avocado

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

Devilled eggs with caviar

2	hard-boiled egg
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 egg
1 tsp	harissa
2 tbsp	plain cottage cheese
1 tbsp	chives, finely chopped
20 g	Bündnerfleisch (Graubünden air-dried meat)

How it's done

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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