- 3 eggs
- 1 teaspoon roasted red peppers sauce or tomato sauce
- 1 teaspoon chopped black olive (1 olive)
- 1 teaspoon Dijon mustard
- pinch of sea salt
Cook the eggs and transfer them into ice water. Then peel the eggs, cut them in half and remove the yolk. Use the fork to mash egg yolks. Mix one with roasted red peppers sauce, second with chopped olives and third with mustard. Stuffed egg whites with prepared fillings. Add little salt in each filling.