Deviled eggs

Ham mousse

• 8 EGGS, boiled 10 minutes and peeled
• 6 TBSP MAYONNAISE
• 2 TBSP MELTED BUTTER
• 1 TSP CURRY
• 1 TSP PAPRIKA POWDER

• 200 GRAM HAM, in cubes
• 3 LEAVES GELATIN, soaked
• 1 EGG WHITE, beaten till fluffy
• 1 DECILITER RED WINE
• 1 DECILITER BEEF STOCK
• 2 DECILITER CREAM, whipped
• 4 TBSP BRANDY
• 1/2 TSP CAYENNE PEPPER

Cut the eggs in two halves, take out the yolks and puree them. Mix well with the butter, mayonnaise, curry and paprika powder. Put the mixture in the fridge for two hours. Cut a little piece from the bottom of the egg whites, so they stand up better. Put the egg yolk mixture into a piping bag and fill the egg halves. Decorate with a caper or a piece of olive or dust with paprika powder. For some color variation, add tomato puree or pesto.

Put the ham and wine in the food processor and process until very smooth. Heat a little stock and dissolve the gelatin, stir it into the ham mixture, as well as the cream, the rest of the stock, the brandy and cayenne pepper. Finally, carefully stir in the egg white. Put the mixture in a small bowl and refrigerate for at least 4 hours. For serving, use two spoons to take out nice egg shaped forms, dust with a little cayenne pepper. Serve with toast or French bread.