Stuffed boiled eggs with Rooibos-infused trout – Food & Home Magazine

Ingredients

• 1,2L boiling water
• 2 Rooibos teabags
• 1 onion, peeled and roughly chopped
• 2 garlic cloves, peeled and roughly chopped
• 1 fennel bulb, roughly chopped
• zest of 1 lemon
• 5ml (1 tsp) salt
• 100g lightly smoked trout
• 5 extra-large eggs
• 15ml (1 tbsp) fresh jalapeño chilli, chopped
• 60g cream cheese, at room temperature
• 1 handful fresh dill, chopped + extra, to sprinkle
• salt and freshly ground black pepper, to taste