In addition to sausage and cheese platters, a selection of different types of bread and various salads, one thing should not be missing on a classic buffet: filled eggs. These are preferably served with caviar, but even with spicier toppings, the small bites not only look good, but also look good:
For this you need:
For the chilli mustard topping:
- 1 1/2 tbsp yogurt
- 1 teaspoon mustard
- 1 teaspoon chili sauce
- salt
For the beetroot topping:
- 2 tbsp mayonnaise
- 1/4 teaspoon cayenne pepper
- 1 pinch of beetroot powder
- salt
Also:
- 6 eggs
- Aluminum foil (2 pieces, each 30 cm long)
- Muffin tin
- Walnuts
- Paprika powder
- parsley
That is how it goes:
1.) Grease a muffin tin. Then separate the eggs over the mold so that six chambers are filled with one egg yolk each and six chambers with one egg white each.
2.) Now form two rolls out of the two pieces of aluminum foil and place them in a baking dish that is slightly larger than the muffin tin. Then place the muffin tin on the rolls. The sheet metal now “floats” a little above the bottom of the mold.
3.) Fill the baking dish with water and cover it completely with aluminum foil. Then bake the eggs for 13 minutes at 150 ° C fan oven and then let them cool down.
4.) For the chilli mustard topping, mix three of the egg yolks with the yogurt, mustard and chilli sauce and season to taste with salt.
5.) Fill this topping into a piping bag and decorate three of the egg whites with it.
6.) For the beetroot topping, mix the remaining three egg yolks with the mayonnaise, the cayenne pepper and the beetroot powder and season the mixture with salt.
7.) Fill this topping into a piping bag and decorate the other three egg whites with it.
8.) Serve the eggs after decorating the beetroot topping with chopped walnuts and the chili mustard topping with paprika and parsley.
The filled eggs not only look delicious, they also taste devilishly good – see for yourself!
Incidentally, filled eggs are also tasty in a crispy form; you can find the recipe from the bonus video here.
