2 Portion | Prep time 20 min
180 g feta cheese
10 pieces of dried tomatoes
1 bunch of parsley parsley
1 teaspoon of honey mustard
1 teaspoon of mayonnaise
1 teaspoon of cream 18%
1 teaspoon of oil from dried tomatoes
Salt, colorful pepper
Boil the eggs hard. After cooling, cut through the eggs and remove the egg yolks with a spoon.
Grind the feta with a fork. Then add the chopped dried tomatoes and chopped parsley.
In a separate bowl, combine the ingredients of the sauce: mustard, mayonnaise, cream and oil from the dried tomatoes. Mix and season with salt and colored pepper.
Combine feta, tomatoes, parsley, parsley, and sauce. Then stuff the previously cooked eggs without the yolks with the filling.