Stuffed eggs

Stuffed eggs

Ingredients:

Egg - 6 pieces
The Roman salad - 12 leaves
Mayonnaise - 2-3 tablespoons
Dijon mustard - 2 teaspoons
In ustersky sauce - 1/4 teaspoons (optionally)
Lemon (juice) - 1/2 teaspoons
Parsley chopped - 2 tablespoons
Salt and sprinkling pepper
Olive oil - 1 tablespoon
Anchovies - 1 piece
Garlic - 1 clove
Lemon (dried peel) - 1/4 teaspoons
Bread crumbs - 30 g
Parmesan grated - 2 tablespoons

Boil eggs and cooled down shell.

Cut in half each egg and accurately get yolk.

Fork knead yolks and mix with mayonnaise, Dijon mustard, sauce, lemon juice and parsley to homogeneous mass. Salt and pepper.

Fill eggs with stuffing (it is possible by means of confectionery syringe).

Heat olive oil on frying pan. Fry small cut anchovy, the cut garlic. Add dried peel and crackers. Stirring slowly prepare 2-3 minutes to golden crust. Mix with grated parmesan and strew with this mix the filled eggs.

Lay out on dish, laid by lettuce leaves.

Bon Appetit -