- 4 hard-boiled eggs, shelled
- 6 tablespoons [90 g] cream cheese, softened
- 2 tablespoons [30 mL] tomato paste
- Pinch of salt
- 1 teaspoon [5 mL] paprika
- Few sliced stuffed olives
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- With a knife, half each egg lengthwise.
- Delicately remove egg yolks.
- Mix together egg yolks, cream cheese, tomato paste, salt and paprika.
- Using a piping bag and a plain nozzle, fill egg halves with mixture.
- Garnish with stuffed olive slices.
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