The recipe for stuffed eggs with tarragon, луком-резанцем, петрушкой. 
Photo of the dish: Кон ПулосTime: 20 minutes Difficulty: easy. Recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 eggs
- 1 tbsp. l milk
- 1/4 Art. mayonnaise
- 1/4 tsp mustard powder
- 1 tbsp. l chopped parsley
- 1 tbsp. l chopped chives
- 1 tbsp. l chopped tarragon
- Salt and Freshly Ground Peppers
- Paprika
Recipes with similar ingredients: eggs, milk, mayonnaise, mustard powder, parsley, chives, tarragon, paprika
Recipe preparation:
- Put eggs in a pan, pour cold water. To put pan on the stove and bring to a boil. Then remove the pan from cook the plates, cover and leave the eggs in hot water for 10 minutes. Drain, rinse under cold water, cool and clean shells. Cut the eggs in half and take out the yolks.
- Then put the yolks in a blender, add milk, mayonnaise, mustard powder, chopped herbs and chop in mashed potatoes, salt and pepper to taste. Fill a pastry bag with a nozzle, in the form of star the resulting mixture and squeeze onto egg whites. From above sprinkle with chives and paprika.
