Spicy stuffed eggs on salad

Ingredients

Directions

1. 1

   Boil the eggs hard for about 10 minutes. Then drain, quench and let them cool down

2. 2

   Clean the salad, wash and drain well. Pluck into bite-sized pieces. Mix vinegar, salt, pepper and 1 pinch of sugar. Whip the oil into it

3. 3

   Wash parsley, shake dry and chop finely, except for a little to garnish. Peel and halve the eggs. Carefully lift out the egg yolks with a teaspoon and pass them through a sieve into a small bowl. Mix with mustard and salad cream. Pour into a piping bag with a star-shaped spout and squirt into the egg halves or use a teaspoon

4. 4

   Wash, clean and quarter the tomatoes. Arrange 2 egg halves each, some lettuce leaves and tomato quarters. Sprinkle the marinade on the lettuce. Sprinkle eggs with chopped parsley and pepper. Garnish with the rest of the parsley. Serve with wholemeal bread with butter