Stuffed eggs with peppercorn

A versatile egg snack can be made more interesting by adding some chili and garlic salt to the filling.

Ingredients

• Eggs (hard boiled) - 2 pcs.
• Low-fat mayonnaise - 1 tbsp. l.
• Chives (chopped) - 1 1/2 tsp
• Green chili pepper (canned) (finely chopped) - 1 tbsp. l.
• Garlic salt - 1/8 tsp
• Vegetable salsa or tomato sauce with chunks of vegetables - 4 tsp
• Black olives, pitted (cut into rings) - 1-2 pcs.

Directions

1. Peel and cut the eggs into halves. Remove the yolk and place in a small bowl and set aside the whites.
2. Pour mayonnaise into a bowl with yolks, add chili and garlic salt, knead and mix well. Fill the halves of the proteins with this mixture.
3. Put the stuffed proteins on a serving dish, put 1 teaspoon of salsa (or tomato sauce with pieces of vegetables) on top of each half, put 1 circle of olives on top and garnish with chopped chives. Put the snack in the refrigerator to cool for 5-10 minutes.