Stuffed eggs with yolk paste

Boil the eggs (6 pcs), cool them down and peel. Cut them in half and carefully remove the yolks.

Place the yolks in a blender, add olive oil (2 tbsp) and salt (2 pinches). Optionally, add herbs or nuts (20 g). Blend until smooth paste.

Transfer the paste to a pastry bag or syringe and fill the egg halves.

Serving options

1. with mushrooms: top with salted, unsweetened mushrooms (50 g) and garnish with herbs;
2. with fish and peas: add a piece of lightly salted salmon (50 g), boiled green peas (20 g) and a little lemon juice on top;
3. with a fish rose: decorate with a rose made of lightly salted fish (50 g), add a few olives (30 g) and garnish with herbs.