Christmas stuffed eggs

Stuffed eggs with little mushrooms – a classic holiday recipe

When it comes to holidays, certain dishes become part of tradition and cannot be missing from our table. Stuffed eggs are a perfect example of an appetizer that brings joy and flavor to any feast, and this year, I decided to transform them into adorable 'little mushrooms'. This simple and delicious recipe is sure to become one of your family's favorites. Let's see how we can achieve the tastiest stuffed eggs!

Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
Number of servings: 4-6

Ingredients

For the stuffed eggs:
- 6-7 large eggs (hard-boiled)
- 1 can of chicken liver pâté
- 2 tablespoons butter (at room temperature)
- 1 small onion (grated on a fine grater, or 1/2 if larger)
- 3 sprigs of fresh parsley (finely chopped)
- 1/2 teaspoon ground pepper
- Salt, to taste

For the mayonnaise:
- 2-3 boiled yolks (from the boiled eggs)
- 2 raw yolks
- 2 teaspoons mustard
- Oil (about 200-250 ml, depending on the desired consistency)

To enrich the mayonnaise:
- 2 tablespoons sour cream or Danone yogurt (preferably low-fat)

Preparing the eggs

1. Start by boiling the eggs. Place the eggs in a pot with cold water and let them boil over medium heat for about 10 minutes. Make sure the water completely covers them. Once the water starts to boil, you can slightly reduce the heat to avoid cracking the shells.

2. After they are boiled, remove the eggs and place them in a bowl with cold water to stop the cooking process and make them easier to peel. Let them sit for a few minutes.

3. Peel the eggs and cut them lengthwise, being careful not to break them. Gently remove the yolks and place them in a separate bowl.

Preparing the mayonnaise

4. In another bowl, mash 2-3 boiled yolks well with 2 raw yolks. Add the mustard and mix well. You can use a food processor here to achieve a smooth texture.

5. Start adding the oil gradually, mixing continuously. It is essential to add the oil gradually to avoid the mayonnaise separating. Keep mixing until you achieve a thick mayonnaise.

6. Once you have the mayonnaise, add the 2 tablespoons of sour cream or yogurt. This will add a note of freshness and make the mayonnaise less heavy. Mix well to homogenize the composition.

Preparing the filling

7. In the bowl with the boiled yolks, add the liver pâté, butter, grated onion, chopped parsley, pepper, and salt to taste. Mix everything with a fork until you obtain a smooth and creamy mixture.

8. Fill each half of the egg with this delicious mixture. Place the egg halves with the filling side down on a platter, so they look like little mushrooms.

9. In the center of the platter, pour the previously made mayonnaise. Here you can be creative! Use a piping bag or a spoon to create interesting shapes. You might want to add some parsley leaves for a more festive look.

Chef's tip

If you want the mayonnaise to be even more flavorful, you can add a few drops of lemon juice. Also, for a healthier option, you can experiment with Greek yogurt instead of sour cream. This recipe has good nutritional value, being rich in protein due to the eggs and liver pâté, but it is important to be mindful of portions, especially if you are watching your caloric intake.

Possible variations

Stuffed eggs can be customized in countless ways! You can add chopped olives, bell peppers, or even a few drops of Worcestershire sauce to the filling for different flavors. Additionally, you can replace the liver pâté with tuna or salmon, giving the dish another dimension.

For a complete culinary experience, serve the stuffed eggs with a fresh green salad and a dry white wine, which will perfectly complement the rich flavors of the dish.

Frequently asked questions

1. Can I use quail eggs?
Yes, quail eggs are a delicious alternative and can be used to create an elegant appetizer. The boiling time will be shorter, about 4-5 minutes.

2. How can I store stuffed eggs?
Stuffed eggs can be stored in the refrigerator in an airtight container for 1-2 days. It is recommended to consume them as soon as possible to enjoy their freshness.

3. What can I use instead of liver pâté?
If you are not a fan of liver pâté, you can use cottage cheese or a mixture of avocado with spices, which offers a healthy and delicious alternative.

I hope this recipe for stuffed eggs with little mushrooms brings a touch of joy to your holiday table. Whether you prepare them for Christmas or any other special occasion, these stuffed eggs will surely be appreciated by everyone. Bon appétit!