Stuffed eggs with pâté paste

Name: Stuffed eggs with pâté paste - Aurora M.
Ingredients: 10 eggs; 100 g poultry pâté; 1 teaspoon mustard; 3 tablespoons sour cream; salt; pepper; lemon juice; 1 small red onion; optional

Appetizers - Stuffed eggs with pâté paste by Aurora M. - Recipia

Deviled eggs filled with pâté are made with just a few ingredients and are perfect when you want a simple appetizer that requires minimal preparation. The yolks are mixed with pâté, sour cream, and mustard until a creamy mixture is achieved, then the filling is placed into the halved egg whites. Red onion can be used purely for decoration or incorporated into the filling. Quick Info Total time: not specified exactly; the recipe includes 10 minutes of boiling, plus cooling, peeling, and filling time Preparation time: not specified in the source Cooking time: 10 minutes for boiling the eggs Servings: 20 egg halves; the number of servings depends on how they are served Difficulty: easy Recipe type: cold appetizer, suitable for festive platters or family meals Ingredients 10 eggs 100 g chicken pâté 1 teaspoon mustard 3 tablespoons sour cream Salt, to taste Pepper, to taste Lemon juice, to taste 1 small red onion, optional Preparation method 1. Place the eggs in a pot of water and boil them for 10 minutes until hard. You can add a pinch of salt or a little vinegar to the boiling water to prevent the shells from cracking. 2. After boiling, let the eggs cool. Once cooled, peel them and cut them in half lengthwise. 3. Carefully remove the yolks so that the egg whites remain intact. Place the yolks in a bowl. 4. Add the chicken pâté, sour cream, and mustard to the yolks. Mix everything with the back of a fork until the mixture becomes creamy and as homogeneous as possible. 5. Adjust the taste with salt, pepper, and lemon juice. Add the lemon juice gradually to keep the flavor balanced. 6. Fill the halved egg whites with the prepared mixture. You can do this directly with a teaspoon, as indicated in the basic recipe. 7. Arrange the stuffed eggs on a platter and decorate them as desired. In my version, I used slices of red onion. The red onion can also be added to the filling. In this case, it should be grated and mixed with the yolks, pâté, sour cream, and mustard. It is optional, so the eggs can also be prepared without it. Why I make this recipe often I love this recipe because it makes use of the yolks that would otherwise go unused after filling the whites. The filling is quick to make, without complicated techniques, and the taste can be easily adjusted with salt, pepper, and lemon juice. It’s also a practical option for an appetizer platter. The 10 eggs provide 20 halves, so they can be easily arranged among other cold dishes. The red onion adds a fresher taste and can be served separately, allowing everyone to choose whether they want it or not. Tips Boil the eggs for 10 minutes, as per the recipe. It’s important that they are cold before peeling and cutting, as the yolks need to be removed without crumbling the whites. Mix the filling with the back of a fork until it becomes creamy. If large pieces of yolk remain, the mixture won’t distribute as easily in the whites. Add the lemon juice gradually. The pâté and mustard already have flavor, so it’s easier to adjust the acidity gradually than to try to correct it after adding too much. Season after all the ingredients for the filling have been mixed. This way, you can better appreciate the final taste. When cutting the eggs, halve them lengthwise. This way, the whites form suitable cups for the filling and are easier to arrange on the platter. Substitutions The recipe does not indicate substitutions for the main ingredients. The chicken pâté, sour cream, and mustard form the base of the filling, and changing them can alter the texture and taste. The red onion is the only ingredient mentioned as optional. You can omit it entirely or use it only as decoration, in the form of slices. Variations The simplest variation from the basic recipe is using red onion inside the filling, not just on top. The onion is grated and incorporated into the yolk, pâté, sour cream, and mustard mixture. If you prefer a simpler platter, the eggs can be served without onion. The filling remains the same, and the decoration can be done as you wish, without needing other established ingredients from the recipe. For a uniform appearance, fill all halves with approximately the same amount of filling. If you prefer a more rustic look, you can spoon the mixture in without trying to level it perfectly. Serving ideas Arrange the stuffed eggs on a platter with the cut side facing up. The slices of red onion can be placed on top or among the egg halves. They are suitable as a cold appetizer and can be placed on the table alongside other dishes. Since they are already portioned into halves, they are easy to serve directly from the platter. Frequently asked questions How long do you boil the eggs for this recipe? The eggs are boiled for 10 minutes, so they are hard and the yolks can be removed and turned into filling. Why is salt or vinegar added to the water in which the eggs are boiled? The basic recipe recommends a pinch of salt or a little vinegar to prevent the shells from cracking during boiling. Can I use red onion in the filling? Yes. The red onion is optional. It can be sliced and used for decoration or grated and mixed into the pâté and yolk mixture. What do you mix the yolks with? The yolks are placed in a bowl along with the chicken pâté, sour cream, and mustard. The mixture is mashed and homogenized with the back of a fork. Can I prepare the eggs without lemon juice? Lemon juice is used for flavor and is added to taste. If you don’t want to use it, you can omit it, but the final taste will be slightly different. Nutritional values The values below are estimates. They may vary depending on the type of chicken pâté, the fat percentage of the sour cream, and the amount of salt used. For the entire recipe, the 10 eggs together with 100 g of pâté and 3 tablespoons of sour cream can amount to approximately: 1,300–1,600 kcal 80–95 g protein 95–120 g fat 10–20 g carbohydrates Divided into 20 halves, one piece has approximately: 65–80 kcal 4–5 g protein 5–6 g fat under 1 g carbohydrates, depending on the ingredients used These calculations are indicative and do not significantly include the red onion, as the amount is small and optional. The mustard and lemon juice contribute very little to the total caloric content. Storage and reheating Stuffed eggs are served cold and should not be reheated. If not consumed immediately, keep them in the refrigerator, covered, until serving. Since the filling contains boiled eggs, pâté, and sour cream, it is not advisable to leave them at room temperature for long. Arrange them on the platter as close to serving time as possible and put any leftovers back in the fridge. The recipe is better suited for cold consumption than for long-term storage. The appearance of the whites and the texture of the filling are best when the eggs are prepared and served fresh.

Stuffed eggs with pâté paste

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