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Ingredients
| 5 pieces piece | Eggs Egg | ||
| 90 g g | Cream Cheese (Filadelfia style) Cream Cheese (Filadelfia style) | ||
| 1 packet packet | Salad cress Salad cress | ||
| Salt Salt | |||
| 50 g g | Ham Ham | ||
| Cooked | |||
Stuffed Eggs with Ham
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0:10 min
(4)
Method
1,Boil eggs in boiling water for 10 minutes. 2.Drain, cold quench, cool and peel. 3.Halve the eggs lengthways and carefully remove the egg yolk. Finely crush with a fork and mix with cream cheese. 4.Cut off 2/3 of the watercress and add, season with salt and pepper. 5.Add the ham cubes and divide the mixture into 12 portions. 6.Form each portion into a ball with your hands and place in a half egg. Garnish with spare cress.
