INGREDIENTS

 4 SERVINGS

• 6 eggs
• 1/2 onion
• 1 tablespoon of butter
• 1 teaspoon of olive oil
• 1 small zucchini
• 1 teaspoon of thyme
• 4 tablespoons of grated yellow cheese
• 3 tablespoons of parsley leaves + for decoration

SAUCE

• 2 tablespoons of mayonnaise
• 1/2 teaspoon of mustard
• 1 tablespoon of cream 12%

PREPARATION

• Hard-boil the eggs. Dice the onion, salt and fry in a pan in butter with olive oil.
• Add the unpeeled zucchini and thyme and fry, stirring every now and then, for about 5 minutes, until the zucchini is softened, evaporated, but still green.
• At the end, add the chopped parsley. Remove from the pan, cool, season with salt and pepper.
• Peel the boiled eggs, cut into halves, put the yolks on a plate and mash with a fork. Add zucchini, cheese and mix.
• Put into the recesses in the egg whites and put on a serving plate, garnish with sauce and parsley.