Punjena jaja i novosti / Deviled eggs plus some news

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Uskršnje je vrijeme i mnogi su "zatrpani" pisanicama i kuhanim jajima. Ovo hladno predjelo je odličan, izuzetno ukusan i dekorativan način kako iskoristiti tvrdo kuhana jaja. A recept potražite i u današnjem tiskanom izdanju V magazina-subotnjeg priloga Večernjeg lista. Novosti koje sam htjela podijeliti s vama.
Naime, dobila sam ponudu da pišem recepte i fotografiram ih za gastro sekciju u V magazinu. Ako ste upoznati s ovim prilogom Večernjeg lista (ako niste, savjetujem da se upoznate, jer prilog je besplatan, izlazi svaku subotu uz Večernjak) znate da je u svakom broju uz brojne lifestyle teme zastupljen i po jedan recept. Od danas će to biti moji recepti s mojim fotkama i nadam se da će vam se sviđati. Nešto ste već imali prilike vidjeti na blogu, nešto niste, a u svakom slučaju bit će lijepo i nadasve uzbudljivo gledati svoje recepte+fotke u ovom novinskom prilogu. Svake subote ga s guštom listam uz jutarnju kavu (imamo pretplatu na Večernji pa nas svaki dan čeka u poštanskom sandučiću), a od sada ću u njemu gledati nešto što sam sama napravila.
Moram priznati da imam ogromnu tremu i da se zbilja nadam kako će vam se svidjeti! :)

                                                                      Punjena jaja

• 4 tvrdo kuhana jaja
• 1 žlica umaka od hrena
• 2 žlice kiselog vrhnja
• 1 žličica sitno sjeckanog vlasca
• 1 žličica sitno sjeckanog peršina
• sol

1. Tvrdo kuhana jaja ogulite i prerežite na pola, uzdužno.

2. Izvadite žutanjke i vilicom ih usitnite s hrenom, kiselim vrhnjem i začinima. Smjesu možete staviti u vrećicu za ukrašavanje sa zvjezdastim nastavkom.

3. Polovice bjelanaca napunite pripremljenom smjesom: istisnite ju pomoću ukrasne vrećice, ili jednostavno žličicom.

4. Na kraju po želji možete posipati mljevenom crvenom paprikom.

I'm sure you are all familiar with deviled eggs, or as we simply call them stuffed eggs. The recipe has been published at Honest Cooking, but another exciting news I wanted to share with my readers is that the recipe is also published in today's paper issue of V magazine-it's a lifestyle magazine that is published every Saturday here in Croatia. You are probably not familiar with it, but I just wanted to let you know, since I'm beyond excited and nervous. I got an opportunity to be the writer for the food section of the magazine and this is my first recipe (Easter appropriate). Fingers crossed that people will like my work!
And now, moving on onto these devilishly good eggs! I believe they don't need any extra introduction. They are simple and easy to make, taste great. The filling comes in variations: some people use mustard sauce, some horseradish sauce, mayonnaise...I once made a lighter version with ricotta cheese, which is also delicious.
These are made with sour cream. Here's what you'll need:

Serves 4

• 4 hard boiled eggs
• 2 tbsp sour cream
• 1 tbsp horseradish sauce
• 1 tsp finely chopped fresh chives
• 1 tsp finely chopped fresh parsley leaves
• salt and pepper to taste

1. Cook eggs for 10-12 minutes. Cut them in half lengthwise and take out hard boiled yolks.

2. Using your fork, mash yolks with sour cream, horseradish sauce, chives and parsley. Add salt and pepper to taste.

3. Put the yolk mixture into the piping bag with a star tip and pipe it into each egg white half. Garnish with some extra parsley or powdered red paprika.