Difference between revisions of "Moldovan Stuffed Eggs"
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# Hard boil the [[egg]]s, shell and let cool. | # Hard boil the [[egg]]s, shell and let cool. | ||
# Cut in half crosswise, remove the [[egg yolk|yolks]] and place them in a bowl. | # Cut in half crosswise, remove the [[egg yolk|yolks]] and place them in a bowl. | ||
Latest revision as of 16:39, 15 July 2012
Ingredients
- 6 eggs
- 1 tablespoon butter
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- salt
- pepper
- mayonnaise
- pickled olives
- lettuce
- parsley
Procedures
- Hard boil the eggs, shell and let cool.
- Cut in half crosswise, remove the yolks and place them in a bowl.
- Smash the yolks with a fork and mix with the butter, mustard and sour cream.
- Add salt and pepper.
- Fill each egg half and arrange filled side down on a plate on which you previously put mayo.
- The top of each egg spread with the rest of mayo, place a piece of pickled olive.
- Decorate around the eggs with chopped lettuce and parsley.
