Deviled Eggs with Tartar

Stuffed eggs can be served with tartare appetizer or as little as a small dinner plate as eggs filled with three different cause. If you cause Stuffed Eggs with Tartar on a larger disk as for a cold buffet want, you should first prepare the stuffed eggs and take until just before serving, tartar from the refrigerator and arrange on a chilled plate, as the tartar on the air very quickly becomes dark. In a small saucepan bring sufficient water to a boil.


Once the bubbling water boils, remove the lid, the eggs with an egg pricking can tap on the bottom, place on a spoon and gently slide the eggs into the water. The temperature switch back to low level, so water just simmers slightly and put the lid back on. The eggs in 10 minutes to cook hard. Drain and fill the cold water into the saucepan. Cool the eggs in cold water to cool. Top up again cold water, the water should be warm again in the meantime.

Peel eggs and cut in half crosswise with a sharp kitchen knife. Gently squeeze out the yolks from the egg whites and pour into a bowl. Add cream and one level tablespoon of tartar sauce. Best mash yolks with a fork and tartar sauce with the cream and mix until the yolk is soft. Depending on the size of the eggs, maybe even add a little cream. Egg yolk with white pepper and salt. Little dill for decoration aside. Chop the remaining dill and mix into the egg yolk.

Season with tartar just before serving, pepper and salt. Peel the shallot and a little small cubes. Drain the capers and caper set 6 aside for decoration. Remaining capers into small pieces. Chopped shallots and capers mixed with the Tatar. Tartar into six portions. Garnier put a ring on a plate and pour a serving of tartar. Press with matching stainless steel cover, the Tartar flat. Sprinkle with paprika tartar.

Garnier remove the ring and press the center of Tatar a small depression so that the filled egg is safe. One half of the egg in this hollow place and fill it with some egg yolk mixture. With the remaining tartare and stuffed eggs same procedure. Stuffed eggs with steak tartare, as shown in the picture above, decorate with the capers and dill and set aside serve immediately. I have served with tartar per egg half serving of two.


¤ 3 Eggs
¤ 2 tablespoons Cream
¤ 1 tbsp Remoulade
¤ White pepper
¤ Salt
¤ 1 tbsp Dill
¤ 120 g Tartar
¤ 1 Shallots
¤ 1 tsp Capers
¤ paprika

Serves 3 – 197 cal per serving, 15 mins Prep – 20 mins Total