Stuffed Eggs (Uova Ripiene)
Instructions
Firm eggs, let cool and cut them in half.
Remove the yolks and place in a bowl.
Work with 1/2 teaspoon of paprika, lemon juice, 1 teaspoon of filtered Mint, salt and pepper.
When the mixture will be smooth to use it to fill the eggs.
Prepare a sauce with yoghurt, 1/2 teaspoon of paprika, chopped garlic, a pinch of mint and salt.
Pour the sauce over the eggs and serve.
Ingredients and dosing for 4 persons
- 4 eggs
- 150 g of whole yoghurt
- 1 clove of garlic
- Chopped mint
- 1 lemon
- 1 teaspoon of paprika
- Salt
- Pepper