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Devilled Eggs

Category:	buffet
Difficulty/Costs:	normal / moderate
Number of people:	12
Ingredients:	3 litres of sunflower oil 12 eggs 9 EL Dijon mustard 3 pickles 9 egg yolks ¾ celeriac 3 carrots 3 beetroot 1 ½ lettuces 3 potatoes 3 Parsley 3 tablespoons capers Pepper salt a little salmon caviar 1 ½ tablespoon capers juice

Preparation:

First, boil the eggs. Then boil the potatoes and the beetroot with the skin.

Now, cut the celery, carrots and parsley roots in small cubes, then blanch them. Now, peel and cut the potatoes and beetroots. Then do the same with the gherkins.

Next, wash the lettuce and let them drip dry. Chop the capers finely for the mayonnaise, then mix with the egg yolks, mustard and capers juice.

Now slowly add oil until the mayonnaise reaches the desired consistency. Season with salt and pepper. Next, add the diced veggies to the mayonnaise.

Now put the lettuce leaves on a plate like a small bowl. Then add the veggies with the mayonnaise. Peel the boiled eggs, then cut in half and place on top of the veggies. Add some mayonnaise and garnish with salmon caviar.