Deviled eggs

Step 1/ 3

• 2 eggs
• ½ small onion

• small saucepan
• cutting board
• knife

In a small saucepan, bring water to a boil. Boil eggs for ca. 8 – 10 min. then transfer to an ice bath. Peel eggs and halve lengthwise, then slice a small piece of white off of the bottom of each egg to create a flush surface. Remove egg yolks with a spoon. Set aside. Mince onion.

Step 2/ 3

• 1 tbsp mayonnaise
• ¼ lemon (juice)
• ½ tbsp mustard
• salt
• pepper

• hand blender
• small bowl

In a small bowl, combine egg yolk, mayonnaise, lemon juice and mustard. Blend until smooth. Stir in onion. Salt and pepper to taste.

Step 3/ 3

• trout caviar, for garnish
• garden cress, for garnish

• piping bag

Transfer egg mixture to a piping bag and pipe into the halved egg whites. Top each egg with trout caviar and garnish with garden cress. Enjoy!

Enjoy your meal!