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Ingredients

(4 Servings)
  • 8 eggs
  • 100 g butter
  • ½ mocha spoon white pepper
  • a little verbena
  • 2 mocha spoons mustard
  • 2 tbsp mayonnaise
For glaze:
  • 4 tbsp mayonnaise
  • 2 tbsp sour cream (30 % fat)
  • mustard to taste
  • a little sugar
  • ½ mocha spoon lemon juice

Nutritional values

(per serving)
  • Calories 471 kcal
  • Fat 44 g
  • Sodium 256 mg
  • Carbohydrates 4 g
  • Protein 15 g
  • Phosphorus 264 mg
  • Potassium 194 mg
  • Liquid 104 ml

Directions

Hard boil the eggs. (for 10 minutes after coming to boil) Beat the butter until frothy. Shell the eggs and cut off the bottoms, take out the yolks. When the yolks are lukewarm, smash up with a fork and mix with the butter. Add the mayonnaise and the seasoning (mustard, pepper) and work together well. Stuff the mixture obtained back into the hollows and place the stuffed eggs on a tray with the cut-off part downwards. Make thick tartar sauce as a glaze and pour over the eggs. Leave to stand in the fridge for 10-12 hours. Tip:Serve on a bed of vegetable salad in mayonnaise