Two easy appetizer recipes – with eggs

Boiled eggs stuffed with bacon soufflé:

Ingredients:

• – 4 eggs
• – 1 tbsp of mayonnaise,
• – Crumbled bacon to taste,
• – 1 packet of cone-shaped corn chips for decoration,
• – 1 tsp of chopped chives,
• – Salt and freshly ground pepper.

Put your eggs in a pot of boiling water for 8 minutes till they harden. Immerse them under cold water and peel the shells off. Cut the eggs in half and take out the yellow, then mash it with mayonnaise, chives and crumbled bacon – using a fork. Fill in the boiled eggs with the mixture and garnish with bacon and cone-shaped a corn chips.

Quail eggs with crunchy peanuts:

Ingredients for 4 people:

• – 1 package of dry roasted peanuts
• – 1 box of quail eggs
• – 1 tbsp chopped chives.

Coarsely chop enough peanuts and pour them into a bowl. Put the quail eggs in a pot of boiling water for two minutes to harden. Remove the shells carefully and cut them in half. Sprinkle with ground peanuts and some chopped chives before serving.

Bon Appetit!

Catherine Bezard