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Boil 12 eggs. After they have boiled, drain the hot water and then let the cold water run for about 2 minutes over them to take the peel lightly. After peeling them, cut them into perfect halves then remove the yolk and put it aside in another bowl, then leave the egg whites on a tray aside.
For mayonnaise we need 1 raw egg and 2 boiled eggs, oil salt, mustard and a little lemon.
We mix the mayonnaise with the remaining yolks and the vegetable pate until a paste comes out that we will place nicely in our egg white halves. I decorated them with black and green olives cut thinly in length as in the pictures below.