Stuffed eggs with yoghurt sauce
I first had this appetizer at my mother-in-law and I was stunned with the explosion of tastes in my mouth. I could have eaten the whole plate, if not for all the other hungry guests. It is very customary in Ardeal, a beautiful part of Romania. It soon became the main appetizer at all the holidays!
1. Boil the eggs on low heat in plenty of water. Let them cool, remove the eggshells carefully, then slice the eggs in half.
2. Take all the egg yolks and mix them well with the mustard, pate, butter and lemon juice. Season. Fill the egg whites with the cream.
3. Make the mayo: Put all the ingredients except the yoghurt, in a blender, mix until the mayo is formed. This won't take more than 40 seconds. Add the yoghurt and mix with a spoon.
4. Pour the sauce in a deep casserole, add the eggs on top. Let it cool in the fridge, serve with lettuce.