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
  1. Cut out four round pumpernickel bites from each slice of bread and spread with a little bit of butter.
  2. Boil the eggs for approx. 7 min., then peel and set aside to cool down.
  3. Halve the boiled eggs and remove the egg yolk by using a spoon.
  4. Mix the egg yolk with the mayonnaise and mustard until you have a smooth mixture. Season with salt and pepper.
  5. Fill the egg white with the mixture and place on the bites.
  6. Finely dice the bell pepper and garnish the eggs with it.
  7. Serve with a little bit of parsley.

Preparation time: 20 minutes