French Hebrew
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Eggs stuffed with puree and chives

  • 25 mins
  • 7 ingredients

Ingredients

  • paprika 1 teaspoon
  • hard boiled eggs, cut in half 6
  • potatoes peeled, cut in even cubes 5
  • double cream 130 ml
  • Salt and pepper
  • butter 2 tablespoons
  • chives chopped thinly Half bunch

Instructions:

Add potato cubes to pot of cold water and cook for 20 minutes

Strain, add butter, cream, chives, salt

Mix well and mash, transfer the mixture to a pastry bag and using a star tip fill the eggs with the mixture. Garnish with paprika.

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