French Hebrew

Eggs stuffed with puree and chives

  • 25 mins
  • 7 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


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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