Egg Pecoroni Tartare

(*) For 8 people as entrée or for 4 people as meal.

Bring the eggs to a boil, covered with cold water and hard from boiling point for eight minutes. Immediately when cool, quench and remove shell. Cool.

In a medium baking bowl, stir through yogurt, mayo and horseradish paste and season piquantly with salt, pepper as well as cayenne pepper.

Slice the eggs, then coarsely chop and add to the sauce form. Add pepperoni, cornichons and green onion. Cut the chives with scissors. Mix well and season if necessary. Leave to cool until serving.

Tip: Serve the egg-pepperoni tartare in small pepperoni halves (e.g. Dolmas peppers, available in Turkish stores) or fill them into wholemeal rolls, which you hollow out slightly. If you serve the tartar as a small meal, toast is also suitable.

Tip: As an alternative to fresh chives, you can also use freeze-dried ones.

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