1 small onion
2 celery stalks
75g/3oz sotened butter
½ tsp salt
1 tsp paprika
2 tsp freshly grated horseradish
100g/4oz sliced smoked
25g/1oz red caviar
Analysis per serving,approx:
· 23g protein
· 30g fat
· 7g carbohydrate
Pierce eacing egg wiht a needle and boil for 10-12 minutes
Immediately immerse in cold water for a few moments,remove the shell and leave to cool,
Pell and chop the onion,Rise the celery,drain and remove any coarse threads,Chop the celery first into thin slices and then into cubes.
Rise the dill,shake dry and chop finely,Reseve one spring for the garnish, Dice the gherkin.
Cute the hard-boiled eggs in half lengthways,Ease out the eggs yolks, place in a bowl and mash with a fork.
Add the softened butter and season with the salt,mustard,paprika and horseradish.
Stir in the onion,celery and dill.Transfer the egg-yolk mixture into a piping bag fitted with a star nozzle and pipe into the agg-white halves.