Russian eggs
serves 4
- 3 slices of Mestemacher Westfalian pumpernickel for cutting out
- a little bit of butter for spreading
- 6 eggs
- 1 small bell pepper
- 3 tablespoons of mayonnaise
- 1 tablespoon of medium hot mustard
- salt and pepper
- a little bit of parsley for garnishing
- Cut out four round pumpernickel bites from each slice of bread and spread with a little bit of butter.
- Boil the eggs for approx. 7 min., then peel and set aside to cool down.
- Halve the boiled eggs and remove the egg yolk by using a spoon.
- Mix the egg yolk with the mayonnaise and mustard until you have a smooth mixture. Season with salt and pepper.
- Fill the egg white with the mixture and place on the bites.
- Finely dice the bell pepper and garnish the eggs with it.
- Serve with a little bit of parsley.
Preparation time: 20 minutes
