Finger Food: Deviled Eggs

Hard-boil eggs, rinse, remove shell and cut in half lengthwise. Spread the removed egg yolk through a sieve and stir with butter and crème fraîche until smooth. Season with salt and pepper. Then squirt into the egg halves and place on a platter lined with cress or noodle-cut lettuce, respectively.

Fillings:

1. mustard, butter, egg yolk, chopped colorful mustard mixed into the egg halves form, garnish with chives.

2. egg yolk mixed with crab butter, coarsely chopped crab, tomato puree and Worcester sauce form into the egg halves, garnish with a crab.

3. egg yolk, crème fraîche and blue cheese mixed in the egg halves form, garnish with a grape.

4. egg yolk and butter, coarsely chopped dill and finely chopped salmon slices mixed in the egg halves form, garnish with dill and salmon.

5. egg yolks, crème fraîche and caviar mixed together fill into the egg halves, garnish with caviar and lemon slices.

Our tip: Always use fresh chives if possible!

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