Stuffed eggs with trout

Name: stuffed eggs with trout
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Dutch
Ingredients: 6 medium sized egg; 2 el mayonnaise; 1 tl dijon mustard; 125 g smoked trout fillet; 2 el fresh dill; 1 tray cress

Stuffed eggs with mayonnaise, dijon mustard, trout fillet, dill and cress.

Ingredients

Kitchen Stuff

1 hand blender or food processor
1 piping bag with cartel mouth

Directions

Boil the eggs hard in 8 minutes. Let them scare under cold running water, peel them and halve them in the length.
Remove the egg yolks and put them in the food processor or the container of the hand blender.
Place the halved eggs on a serving dish with the cutting edge facing up.
Add the mayonnaise, mustard, trout and dill to the egg yolks and finely grind. Season with pepper and salt.
Put the filling in a piping bag and fill the eggs with it. Garnish each egg with some cress.