Eggs stuffed with sour cream

Name: Eggs stuffed with sour cream - Mioara N.
Ingredients: 5 eggs; 1 tablespoon of mustard; 50 ml of sour cream; 50 ml of yogurt; 1 small onion; salt; pepper; homemade mayonnaise; and grated cheese.

Appetizers - Eggs stuffed with sour cream by Mioara N. - Recipia

When I want to make something quick for an appetizer platter or need something filling for breakfast, stuffed eggs with sour cream are among the first things that come to mind. They are made with simple ingredients found in any fridge and don’t require much time or attention. They are ready quickly and always disappear first from the table. Quick Info Total time: 25-30 minutes Preparation time: 10-12 minutes Boiling time: 6 minutes Servings: 5 large halves or 10 small halves Difficulty: easy Recipe type: cold appetizer, brunch, filling breakfast Ingredients 5 eggs 1 tablespoon mustard 50 ml sour cream 50 ml yogurt 1 small onion salt pepper mayonnaise (preferably homemade) grated cheese Preparation steps 1. Place the eggs in cold water to boil. When the water starts to boil, leave them on the heat for 6 minutes. For this recipe, it's important that the yolk is well cooked. 2. Remove the eggs and immediately place them in very cold water. Leave them there for about 3 minutes. This way, the shell comes off more easily. 3. Once cooled, carefully peel the eggs. Cut them lengthwise in half. 4. Remove the yolks with a teaspoon and place them in a bowl. Add the sour cream, yogurt, mustard, and grated onion. Here you can add salt and pepper to taste. 5. Mash everything well with a fork or a small blender until the mixture becomes smooth and homogeneous. If it seems too thick, you can add a little more sour cream. 6. Fill the egg whites with this cream. You can use a teaspoon or a piping bag, but a teaspoon is quicker and nothing gets wasted. 7. Arrange the stuffed eggs on a platter. Garnish each piece with a little mayonnaise (I put a knife tip on each egg) and sprinkle grated cheese on top. Why I make this recipe often It doesn’t take me much time, the ingredients are always in the fridge, and I don’t need to keep an eye on the clock. Plus, the combination of sour cream, yogurt, and yolk creates a creamy filling that isn’t heavy. I make it both when guests come over and for snacks between meals. Tips and variations Tips If you want the eggs to peel easily, don’t skip the cold water bath after boiling. The onion is quite strong, so don’t use a large onion if you don’t want the flavor to dominate. When you want an extra fine texture, use an immersion blender for the filling. The sour cream and yogurt should be somewhat fatty; otherwise, the cream will be too runny. Substitutions You can use only sour cream or only yogurt if you don’t have both. If you don’t like raw onion, you can skip it altogether, but the flavor will be milder. Grated cheese can be replaced with parmesan or feta, but in small amounts, as they are saltier. Variations You can add a little finely chopped parsley to the mixture for a fresh taste. If you like your stuffed eggs a bit tangy, use more acidic yogurt and a splash of lemon in the filling. You can also add a bit of mayonnaise to the cream, not just for decoration, if you want an even thicker texture. Serving ideas They go well on a cold appetizer platter alongside sliced tomatoes or cucumbers. You can place them on lettuce leaves for a fresher look. They’re also good in a lunchbox at the office, as they last a few hours in the fridge without any issues. Frequently asked questions 1. How well should the eggs be boiled for this recipe? The eggs should be hard-boiled. Boiling for 6 minutes after the water starts to boil ensures a well-bound yolk but not rubbery. 2. Can I prepare the filling a day in advance? Yes, the filling can be made a day in advance, but I recommend filling the eggs shortly before serving to avoid the whites getting soggy in the fridge. 3. What kind of sour cream is best? Sour cream with 20% fat or more works best. With low-fat sour cream, the cream will be too runny. 4. Can I skip the onion altogether? Yes, if you don’t want the onion flavor or have guests who can’t tolerate it, leave it out. The filling turns out good even without it. 5. Is homemade mayonnaise mandatory? It’s not mandatory, but it gives a fresher taste and avoids the strong preservative flavor of store-bought mayonnaise. Nutritional values Estimation for one serving (2 halves): Calories: 130-150 kcal Proteins: 7-8 g Fats: 10-11 g Carbohydrates: 2-3 g These values may vary depending on how much mayonnaise and cheese you put on top, as well as the type of sour cream and yogurt used. Storage and reheating Stuffed eggs keep well in the fridge for 24-36 hours if covered with foil. I don’t recommend reheating them; they are eaten cold. If they remain filled for longer, the whites can get soggy from the cream, so it’s best to make them on the day you serve them or at most the night before.

Eggs stuffed with sour cream

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