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In recent years, almost every year I made only red Easter eggs, this year I will also make them red, but in Rome, visiting parents :) I will post the picture on the way back;) And almost every year, we fail let's eat them all so we prepare stuffed eggs, after the pills have passed :) We crave but we also eat lighter stuffed eggs!
- 8-10 red eggs, homemade :) as many as you want and which you have
- 2-4 slices of ham
- 1 clove garlic
- 1 tablespoon mustard (sweet or hot)
- 6-8 green olives
- 2-3 tablespoons parmesan
- juice from half a lemon
- green or dried parsley
- 1 tablespoon oil (olive is even better)
- salt, pepper to taste
Preparation time: less than 30 minutes
RECIPE PREPARATION Stuffed eggs, without mayonnaise !:
Finely chop the ham and green olives.
Cut the eggs in half and prepare for filling.
In a bowl, crush the yolk with a fork, mix with a drizzle of olive oil then gradually add the ham, olives, a pinch of Parmesan cheese and chopped garlic (one clove of garlic is enough for flavor) until a paste is formed. homogeneous.
Fill the egg whites with the obtained paste and then decorate according to your preferences. Without mayonnaise, they are just as creamy but especially healthy.
Ingredient Mayonnaise Din Ou Fiert
- 2 hard boiled egg yolks
- 2-3 tablespoons of water at room temperature
- 150 ml. vegetable oil (sunflower, rapeseed, etc.)
- 1 teaspoon mustard, pepper, lemon juice to taste
How to Prepare Boiled Egg Mayonnaise
1. As I told you, for mayonnaise I used 2 egg yolks from the eggs left over from Easter. Attention, Easter eggs must be kept in the refrigerator even if they are hard boiled! Before we start boiling egg mayonnaise, however, the eggs must be taken out of the refrigerator and brought back to room temperature. If you boil two eggs especially for mayonnaise, before starting to prepare it, the eggs must have cooled to room temperature.
2. Crush the eggs with a fork and gradually add water (at room temperature) until a homogeneous paste is obtained. Start pouring the oil drop by drop, while stirring vigorously. Needless to say, the oil must be at room temperature, I don't think anyone keeps the oil in the fridge.
3. After about 1/3 of the oil has been added and the sauce starts to form, add a good teaspoon of mustard and change the fork with a wooden spoon. Of course, boiled egg mayonnaise can also be made in a mixer or blender.
4. Add the oil in a thin thread, very little at a time. Stir vigorously until completely incorporated. Be careful not to pour too much oil at once, otherwise the mayonnaise may separate (cut). I limited myself to 150 ml, if you need more mayonnaise you can add even more oil, the sauce will become more and more consistent. At the end, season to taste with salt, pepper (I prefer white pepper to mayonnaise) and lemon juice.
Boiled egg mayonnaise is used in the same way as the classic one, as a sauce or as a base for salad dressings. I kept it for up to 3-4 days in a jar with a lid, in the refrigerator, and it was unchanged. More & # 8230 as if I hadn't ventured (and here I come back to my old perplexity about the mayonnaises that are sold in the store, how will they last long and well on the shelf? I don't even want to know.).
Good job and good appetite!
Did you like this recipe?
Ingredients for the recipe for eggs stuffed with mayonnaise and liver pate
- 10 eggs
- Mustard (I used 3 tablespoons)
- 50 g pate
- 2 tablespoons sour cream
- Green parsley for decoration
How do I prepare the recipe for eggs stuffed with mayonnaise?
Put 8 eggs to boil over medium heat. When the water starts to boil, let it cook for another 10 minutes. Cool, then carefully peel.
I usually make mayonnaise harder because at the end I add 2 tablespoons of sour cream.
You can also add pepper, green onion stalks, pickled cucumbers or donuts in vinegar, cut into cubes.
Stir until well blended and then fill with eggs.
I place them face down (that's how I like them) and put the remaining mayonnaise on top and decorate with green parsley. According to desire and imagination, the decor can be more special.
Leave to cool for at least 2 hours before serving. During this time the flavors are harmonized and the filling hardens.
The recipe and photos belong to Dorina Sabau and participate with this recipe in the Great Winter Contest 2019: cook and win
If you feel like a dish that would taste better and with a little mayonnaise, here is a simple recipe, which is made in less than 10 minutes.
- 2 hard boiled egg yolks
- 2-3 tablespoons of water at room temperature
- 150 ml of oil
- 1 teaspoon mustard
- salt, pepper, lemon juice to taste
Method of preparation
After the eggs have boiled, leave them to cool until they reach room temperature. Then, crush the yolks with a fork and add water, gradually, until a homogeneous paste is obtained. The next step is to add the oil, drop by drop, while stirring vigorously.
After about 1/3 of the amount of oil has been added and the sauce starts to form, add a teaspoon of mustard tip and replace the fork with a wooden spoon. Mayonnaise can also be made in a mixer or blender.
Continue with the addition of the oil in a thin thread and mix until it is completely incorporated. Be careful, however, not to drop more oil at once, because the mayonnaise will cut. At the end, add salt, pepper and lemon juice to taste.
Stuffed eggs (without mayonnaise - version no. 1)
Most of us make a plate with eggs filled for the New Year and, possibly, for Easter. I propose to pay attention to ourselves on any other day and to festively mark the meal with such an appetizer. Normally, mayonnaise is an important part of the filling, I excluded it and made a much lighter combination. The result is high, though!
Eggs- 8 (at room temperature)
Pate- 3 tbsp (about 100 g)
Fat cream - 3 tbsp
Sweet mustard - 2 tbsp
Ham / fillet muscles - 2 slices (finely chopped)
Fat cream - 5 tbsp
Sweet mustard - 3 tbsp
Garlic - 3 puppies (chop well)
Dried parsley - 2 teaspoons
Red pepper - 1 (finely chopped)
Method of preparation:
1-Eggs (at room temperature) are put in a pot of boiling water from the moment the water starts to boil, leave for 8 minutes on low heat, then keep in cold water until they can peel.
2-Cut the eggs lengthwise into two equal parts and remove the yolks in a bowl.
3-Crush the yolks well with a fork, then add the other ingredients mentioned in Filling and mix well until the composition is homogeneous.
4-Put a layer of this filling on the plate on which the appetizer is arranged, and fill the halves with eggs with the rest.
5-Arrange the egg halves on the plate with the filling down.
6-Prepare the sauce by mixing sour cream, mustard, garlic and dried parsley (in the quantities specified in S.O.S).
7-Cover the plate with eggs with the prepared sauce and sprinkle with pieces of kapia pepper and chopped greens.
Break eggs and clean the shell carefully. Cut each egg in half lengthwise. Using a teaspoon, remove the yolks so that they do not break.
In a bowl, mix the pate well with 2 yolks, then mix with the butter. Season with salt and pepper to taste (if necessary).
Crush the yolks with a fork, add 2-3 lbs of mayonnaise, until a homogeneous paste is obtained, season with salt and pepper.
Take a part of the egg halves and fill them with the two creams, then place them on a plate with the bulging side up. The mayonnaise is mixed with whipped cream, seasoned with salt and pepper, mixed well and then poured on the plate, without covering the eggs. Sprinkle a little paprika and freshly ground pepper on top.
The rest of the eggs are filled with a posh and placed on another plate with the filling facing up. Garnish with green parsley, sprinkle a little paprika and ground pepper on top, then serve.
FILLED EGGS - MIMOUS EGGS
There is no New Year's Eve or Easter without stuffed eggs. I am convinced, in fact, that they are appreciated at any special event in the family, being an extremely tasty appetizer that anyone can prepare quickly and very easily.
I chose for today a simple recipe for stuffed eggs - Mimosa eggs with the thought of the wonderful yellow Provencal flowers of the same name, especially to cheer up even more the arrangement of the table with bruschettas with tomatoes and basil, endive salad with noble cheese and nuts or endive salad with cream cheese, salmon and avocado. And if you like to have a few with you appetizer baskets with mushrooms, I recommend this recipe as easy.
And what main ingredient can be more suitable for these stuffed eggs - Mimosa eggs, than organic eggs from the country with intense yolks that will help me even more… They are a bit small, it's true, but I don't think that will be such a problem while they will help me for a delicious and effective recipe for guests.
- 8 eggs
- 1 egg yolk
- 1 teaspoon Dijon mustard
- 1 pinch of salt and ground pepper
- 150 ml. sunflower oil
- 1 tablespoon lemon juice
- 5-6 strands of chives (green chives)
- 1 paprika powder
1 Start with eggs that you will need to boil for about 10 minutes. If you forgot to bring them to room temperature, I recommend putting them in cold water from the beginning to avoid cracking them in case you put them directly in hot water. Boil for 10 minutes when the water starts to boil, and to clean them easily, I recommend taking them out in a bowl of cold water in which you put a few ice cubes.
2 In the meantime, you can make a simple homemade mayonnaise. It only takes 4-5 minutes. I guarantee it is much tastier and healthier than the one on the market. I could even say that she is the one who defines the exceptional taste of these stuffed eggs. Put a raw yolk in a bowl, add a teaspoon of mustard, a pinch of salt and ground pepper and mix well. Lightly add the oil, stirring constantly with a fork or a wooden spoon so that it does not cut and at the end add the lemon juice and season with salt.
3 Peel the eggs and cut them in half lengthwise. Put the yolks separately and pass them through a fine grater or a sieve. They will be much more airy and fluffy than if you grind them with a fork. Add about three quarters of the amount obtained over the mayonnaise and mix lightly with a spatula. At the end, put the chopped chives, and if you still want, you can add another drop of mustard.
4 Place the composition in a pos with the star tip and fill the egg white halves. On top you can add chives and a sweet paprika powder and don't forget that there are no Mimosa eggs without the golden yellow effect from the finely crushed yolks, so sprinkle abundantly at the end. Serve these stuffed eggs as such or with a lettuce or arugula salad.
Eggs stuffed with anchovies
What was it like to spend Easter, to have so many red eggs and not to make stuffed eggs? I think this is the first recipe that comes to mind for any housewife when thinking about what to use leftover eggs. But I didn't burn classic stuffed eggs either, I was really bored of them, so I said to do something much more daring, namely eggs stuffed with anchovies, seasoned with some excellent capers and without heavy mayonnaise.
& # 8211 5 hard boiled eggs
& # 8211 5 anchovy fillets
& # 8211 5 capere
& # 8211 50 grams of soft butter
& # 8211 2 tablespoons sour cream
& # 8211 a tablespoon of hot mustard
& # 8211 another small onion, finely chopped
& # 8211 salt and pepper to taste
& # 8211 paprika for garnish
We clean boiled eggs, taking care not to chip them, then cut them in half lengthwise and remove, with equal care, the yolks, which we put in a large bowl. Separately, finely chop the anchovies and capers and mix them with the yolks and soft butter. Mix well with a fork and finally add sour cream, mustard and onion, season to taste. With this paste we fill the halves of the eggs, which we place on the salad leaves and garnish with paprika.
If you want to mousse, you can also make an egg sauce, from mayonnaise, sour cream, fatty yogurt, in equal amounts and seasoned with salt and pepper, even a little mustard. But I preferred them without sauce, because I had too many sauces and heavy foods these days, so let's take it easier, I say! You're welcome!
We give you the best tips for the tastiest stuffed eggs
If you boiled too many eggs for the Easter meal, but somehow ran out of paint, don't forget that you always have the option to make stuffed eggs. These ingenious dishes can play the role of a perfect appetizer before the lamb steak that everyone expects from the table. You only need 30 minutes to prepare the recipe below.
Ingredients (for 12 servings):
2 tablespoons of mayonnaise
Method of preparation:
Boil eggs in a pot over high heat. As soon as the water boils, take the pot off the heat, cover it, and set it aside for 15 minutes. Meanwhile, prepare a large bowl of water and ice.
Take the eggs out of the water, hit them a little on the counter, so that their shells crack easily, and put them in the ice bowl for at least 1 minute. After removing them from the cold water, peel them.
Cut the eggs in half and remove the yolks from them.
Keep all the yolks in a separate bowl, and finally grind them with a fork. Mix them with 2 tablespoons of mayonnaise and mustard, until you get a fine paste. If you don't find it creamy enough, gradually add more mayonnaise.
Season everything with salt and pepper.
Use a spatula to transfer the filling to a plastic bag or posh. If you use a plastic bag, cut it at one end with scissors.
Fill each half of the egg with the obtained paste. Sprinkle paprika and chopped parsley over them.
- You can boil eggs the day before and keep them in the fridge.
- Stuffed eggs left at the Easter table can be stored in the refrigerator for up to 3-4 days.
- You can add any ingredients you like in the filling: bacon, matured cheese, nuts, canned fish, etc.
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