I wrote on my blog about how you can make spring baskets with green onions. Today, I will propose a delicious recipe for baskets with red onions and eggs filled with mayonnaise. This breakfast is not only tasty but also very visually appealing. The red onion I use for the baskets gives them a pink hue, evoking the beauty of blooming trees. Additionally, I decorate them with colorful vegetables to create a vibrant and appetizing platter.
To prepare the baskets, I start by preheating the oven to a medium temperature. The puff pastry sheets are cut into squares of about 10 cm, which are then brushed with a little olive oil. These squares are folded and placed in a muffin tin, which I have lined with parchment paper to prevent sticking. The baskets are baked in the oven until they turn golden and crispy at the edges. Meanwhile, in a bowl, the cheese is grated and mixed well with soft butter, yogurt, finely chopped red onion, and a pinch of salt. This mixture will take on a beautiful pink hue due to the red onion, and the texture will be creamy and pleasant.
Once the baskets have cooled, they will be filled with the previously prepared cheese cream. I decorate them with thin slices of cucumber and red bell pepper, thus adding a contrast of colors and flavors, making the dish even more appetizing.
For the stuffed eggs, I start by boiling them. From the moment the water starts to boil, I let them boil for 10 minutes. Meanwhile, I prepare the mayonnaise: in a bowl, I mix the yolk of a raw egg with the yolk of a boiled egg, adding a little salt and lemon juice. Then, slowly, I pour in the oil, continuously mixing until I obtain a creamy and smooth mayonnaise. The remaining egg white from the boiled egg will be used for the filling.
After the boiled eggs have cooled, I cut them in half and scoop out the yolks into a bowl. These yolks are mashed with salt, pepper, 2 heaping tablespoons of mustard, and 2 tablespoons of mayonnaise, resulting in a savory mixture. Using this filling, I fill the egg whites and arrange them nicely on a platter.
For the sauce, I mix 2 tablespoons of mayonnaise with a teaspoon of vinegar and thin it with a little water. Using a mini hand blender, I mix very well until it becomes frothy. I pour the sauce over the stuffed eggs and decorate them with sliced olives, adding an extra touch of flavor. Enjoy your meal!
To prepare the baskets, I start by preheating the oven to a medium temperature. The puff pastry sheets are cut into squares of about 10 cm, which are then brushed with a little olive oil. These squares are folded and placed in a muffin tin, which I have lined with parchment paper to prevent sticking. The baskets are baked in the oven until they turn golden and crispy at the edges. Meanwhile, in a bowl, the cheese is grated and mixed well with soft butter, yogurt, finely chopped red onion, and a pinch of salt. This mixture will take on a beautiful pink hue due to the red onion, and the texture will be creamy and pleasant.
Once the baskets have cooled, they will be filled with the previously prepared cheese cream. I decorate them with thin slices of cucumber and red bell pepper, thus adding a contrast of colors and flavors, making the dish even more appetizing.
For the stuffed eggs, I start by boiling them. From the moment the water starts to boil, I let them boil for 10 minutes. Meanwhile, I prepare the mayonnaise: in a bowl, I mix the yolk of a raw egg with the yolk of a boiled egg, adding a little salt and lemon juice. Then, slowly, I pour in the oil, continuously mixing until I obtain a creamy and smooth mayonnaise. The remaining egg white from the boiled egg will be used for the filling.
After the boiled eggs have cooled, I cut them in half and scoop out the yolks into a bowl. These yolks are mashed with salt, pepper, 2 heaping tablespoons of mustard, and 2 tablespoons of mayonnaise, resulting in a savory mixture. Using this filling, I fill the egg whites and arrange them nicely on a platter.
For the sauce, I mix 2 tablespoons of mayonnaise with a teaspoon of vinegar and thin it with a little water. Using a mini hand blender, I mix very well until it becomes frothy. I pour the sauce over the stuffed eggs and decorate them with sliced olives, adding an extra touch of flavor. Enjoy your meal!
Ingredients
For stuffed eggs: 5 large boiled eggs + 1 raw egg; 2 teaspoons of mustard; mayonnaise; salt, colored pepper; a little oil for greasing the sheets; a pinch of lemon juice or vinegar; For decoration: a few sliced olives. For baskets: 2-3 sheets of puff pastry; 1 red onion; 150 g grated cheese; 1 tablespoon butter; a pinch of salt; a little oil; Optional: 1 teaspoon of yogurt. For decoration: a few slices of cucumber and a red bell pepper.