Stuffed eggs - an elementary simple cold snack, suitable for filing at any time of the year. On the variety of fillings for stuffed eggs, we'll talk in the recipes further.
Eggs stuffed with mushrooms
If you do not know what to stuff the eggs so that it's delicious and not trite - use mushrooms. As a supplement, you can take almost any mushroom: from available mushrooms to fragrant forest white.
Ingredients:
- eggs - 6 pcs .;
- mushrooms - 260 g;
- garlic chives;
- greens of dill;
- mayonnaise - 35 g.
Preparation
Boil the hard-boiled eggs, peel them and divide them in half. Remove the extracted yolk into the bowl of the blender and whisk together with the mushrooms, stewed on a drop of oil and chopped garlic. In the filling, add dill with mayonnaise, whisk again. Pull the beaten yolks through the pastry bag into the protein cavity. In addition, sprinkle the dish with additional dill.
Eggs stuffed with sprats
Ingredients:
- eggs - 12 pieces;
- sprats - 125 g;
- shallot - 30 g;
- Dijon mustard - 1 teaspoon;
- mayonnaise - 120 ml.
Preparation
From boiled eggs, take the yolk and rub it into a paste with mayonnaise, mustard and sprats, after draining the oil from the latter. Cut the shallots onions in the smallest pieces and mix with the egg-fish mass. Using a confectionery bag or a simple package, fill the filling with cavities in the protein.
Eggs stuffed with crab sticks
Ingredients:
For eggs:
- eggs - 6 pcs .;
- grain mustard - 1 teaspoon;
- mayonnaise - 30 g;
- sweet mustard - 1 teaspoon.
For crab stuffing:
- crab meat - 130 g;
- mayonnaise - 15 g;
- lemon juice - 10 ml;
- a pinch of cayenne pepper and paprika.
Preparation
Yolks of hard-boiled eggs rub together with mayonnaise and both kinds of mustard in a homogeneous paste. Fill the mixture with proteins and proceed to the crab component.
Finely chop the crab meat or disassemble it into fibers. Sprinkle all with lemon juice and season with mayonnaise with the addition of cayenne pepper and paprika. Carefully place portions of crab stuffing over the yolks and refrigerate the snack.
Eggs stuffed with pate
Ingredients:
- eggs - 6 pcs .;
- mayonnaise - 40 g;
- chicken liver - 140 g;
- milk - 80 ml;
- garlic teeth - 2 pieces;
- butter - 10 g;
- pinch of thyme leaves;
- dry white wine - 30 ml;
- lemon juice - 15 ml.
Preparation
Melt some butter and use it to roast the liver with garlic. When the liver seizes, sprinkle it with thyme, and then pour wine with lemon juice and allow the liquid to evaporate. Whisk the liver and milk in a homogeneous paste. Mix the pate with boiled egg whites and mayonnaise, then pour the filling over the protein.