Stuffed eggs
Cook small to medium-sized chicken eggs, allow to cool. Peel, halve lengthwise and remove the yolks. Arrange the egg whites on a plate (maybe lay out the plate with lettuce leaves, looks prettier), crush the yolks with a fork. To taste with a little salt and pepper, a spoonful of mustard, and some vinegar and oil to a smooth paste stir, with a pastry bag in the egg half. Decorate as desired with small pieces of paprika, parsley leaves or similar.
