Stuffed Eggs

For the eggs, peel and cut them in half lengthwise (in a jagged pattern if desired).

Carefully release the yolks and mix together with the crème fraîche until smooth. Season with salt and pepper.

Divide the yolk cream into 3 portions and cut the bottoms of the egg halves slightly so they are flat.

For the fillings, rinse the parsley, shake dry, chop finely and mix thoroughly with the lemon juice, the oil and 1/3 of the yolk cream.

Spoon the mixture into a pastry bag with a large star nozzle and squeeze into 4 egg halves.

Rinse the tomatoes, cut in half, remove the seeds and chop very finely. Mix with 1/3 of the egg yolk cream, the tomato paste and the ketchup and fill another 4 egg halves with the mixture.

Mix the remaining yolk cream with the mustard and curry powder. Rinse the chives, shake dry and chop into thin rings. Mix with the curry-mustard cream and fill the remaining egg halves.