Stuffed Egg Turrets

For stuffed egg towers, first hard boil eggs, rinse and peel. Cut each egg apart twice crosswise (horizontally).

For the mustard cream, mix cream cheese, mayonnaise and mustard until smooth, season strongly with salt and pepper. Pour mustard cream into a piping bag fitted with a star nozzle; set aside.

Wash cucumbers and cocktail tomatoes and cut into fine slices. Peel carrots and cut into slices as well. Wash and pluck lettuce.

Cut cheese into bite-sized, rather flat pieces, cut ham leaves in half or quarters and roll up (or fold up).

For egg turrets on a stick, first put a carrot slice (as an “anti-slip”) on a wooden skewer, place a lower egg third on top and squirt some mustard cream on it. Now the remaining ingredients can be layered on top of each other as desired: Simply skewer ham, cheese pieces, lettuce leaves, cucumber and tomato slices alternately. In the middle, skewer a center egg third and top with other ingredients as desired. Finally, skewer a top egg third.

For egg towers in egg cups, first fill some lettuce leaves into the egg cups, place a lower egg third on top of each, drizzle on some mustard cream and insert a toothpick vertically in the middle. Now, as described above, skewer the remaining ingredients one after the other according to taste, in the middle of each a middle egg-third and as a conclusion each an upper egg-third.

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