Deviled eggs

Nutrition per serving

• 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!