Eggs with Paprika Filling

Ingredients

• 6 Eggs
• 0.25 Bund Parsley
• 4 EL Ajvar
• 0.5 TL mustard
• 1 EL Crème fraîche (à 20 g)
• 1 TL Soy sauce
• white pepper
• 0.5 red bell pepper

Instructions

1. 1.

   Pierce eggs and boil in water for 8–10 minutes until hard boiled. Meanwhile wash, dry shake, and chop parsley.

2. 2.

   Cool the eggs, peel, and cut them lengthwise. Remove yolks and mash finely. Mix with Ajvar, mustard, and Crème fraîche; season with soy sauce and pepper.

3. 3.

   Wash, deseed, and finely dice the bell pepper. Stir half of the pepper cubes and 1 TL parsley into the yolk mixture, then fill the eggs. Sprinkle with remaining parsley and pepper cubes.