Ham, Mushroom and Bell Pepper Stuffed Eggs
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
12
- Ingredients
- 12 eggs
- 2 Tbsps Mayonnaise
- 2 Tbsps Crème fraiche
- ½ tsp sharp Mustard
- ½ tsp Worcestershire sauce
- salt
- freshly ground peppers
- ½ yellow Bell pepper
- 4 slices cooked ham
- 100 grams Chestnut mushroom (canned)
- 3 Radish
- 1 bunch Cress
- red and green peppercorns (for garnish)
Preparation steps
1.
Boil eggs until cooked hard. Drain, rinse and peel eggs and cut off thin slices through to the yolks off the tops of eggs. Carefully remove egg yolks, leaving the egg whites intact.
2.
Press egg yolks through a sieve, mix with mayonnaise, crème fraîche, mustard and Worcestershire sauce and season with salt and pepper.
3.
Remove seeds and ribs from bell pepper and cut into thin strips. Cut ham into strips. Drain mushrooms.
4.
Rinse and trim radishes, halve and cut into thin slices.
5.
Place egg whites in ramekins lined with cress. Fill egg whites halfway with egg yolk mixture. Place radish slices, bell pepper strips, ham slices and mushrooms into egg whites and garnish with peppercorns to serve.
