Stuffed Eggs with Mayo

Bring a pot of salted water to a boil and carefully place eggs into the water. Cook for 10-12 minutes until hard-boiled.

Transfer the cooked eggs to a bowl of ice-cold water and let cool for 2-3 minutes to stop the cooking process.

Gently peel the cooled eggs and slice each one in half lengthwise. Carefully remove the yolks and place them in a small bowl.

Mash the yolks with a fork until smooth, then add the butter, sour cream, mayo, salt, and pepper. Mix until the filling reaches a smooth, creamy consistency.

Transfer the yolk mixture to a piping bag or spoon and fill each egg white half generously with the mixture.

Arrange the lettuce on a serving platter and place the stuffed eggs on top. Garnish each egg with a thin slice or piece of pickled pepper or an olive.

Serve chilled or at room temperature as an appetizer or light starter.