Greek Easter – Stuffed Eggs with Feta

1. make eggs almost hard in 8 min. Place in cold water and cool. Remove shell from eggs, cut in half and carefully scoop out egg yolks.

Finely chop capers and mix with crushed feta, egg yolks, anchovy paste and mustard. Season with salt, pepper and a small amount of vinegar.

Fill the egg yolk cheese cream repeatedly into the egg halves and arrange on parsley leaves.

Tip:

Fill the remaining cream into hollowed out cherry tomatoes and place them on the egg plate as well.

Nutritional values: per unit approx. 135 Kcal, 10 g fat

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