("Bella Rosina" eggs - Traditional recipe from Piedmont)

hard-boiled eggs, Italy-style. Halved eggs are put on green leaves and are garnished with mayonnaise and puréed yolks

4 hard-boiled eggs
4 tablespoons mayonnaise

Time:
preparation: 10 minutes
cooking: 6 -8 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 177 (kCal) - 740 (kJ)
Protein: 7.2 (g)
Total fat: 16.4 (g)
Total carbohydrate: 0.1 (g)
Sugars: 0.1 (g)

Half the eggs and remove their yolks. Stuff the whites with the mayonnaise. If you want, you can add some fresh parsley and capers (finely chopped) to the mayonnaise. Arrange the whites in the serving plate. Purée the yolks over the whites just before serving.

Note

- You can’t prepare these eggs in advance; their yolks would dry up.
- It’s a typical Italian antipasto but you can also serve them in summer as second course.

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