150 g Philadelphia or another cream-feta cheese
1 cup ремулада
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Boil eggs, cool, peel and cut in half lengthwise. Remove yolks and beat with remoulade and the feta cheese until smooth cream that is seasoned with pepper and possibly salt. Bisected egg whites are placed in a tray for eggs or are arranged in a circle in a wide bowl. The cream is placed in a posh and injected into egg whites. The residue was injected in the middle of the plate. Decorate as desired.