Mascarpone-stuffed eggs

Name: Mascarpone-stuffed eggs
Ingredients: 6 eggs; 100 g mascarpone or fresh curd cheese; 80 g sour cream; 100 g mayonnaise; 15 g green onion tops; 50 g mayonnaise; 50 g full-fat sour cream; 50 g yogurt; 10 g fresh dill; 1/4 teaspoon salt; 1/8 teaspoon ground pepper; 1500 ml water

Appetizers - Mascarpone-stuffed eggs by Celia O. - Recipia

Mascarpone-stuffed eggs are served cold as an appetizer, with a smooth yolk, mascarpone and mayonnaise filling that’s easy to spoon into the egg whites. The sour cream, yogurt and dill sauce is spread over the serving plates, with the egg halves arranged on top. I set them out in close rows, filling side up. Prep: 20 minutes. Cook: 10 minutes. Rest: 70 minutes. Total time: 100 minutes. Servings: 4. Approximately 540 kcal and 12 g protein per serving.

Ingredients

For the eggs

6 eggs
100 g mascarpone or fresh curd cheese
80 g sour cream
100 g mayonnaise
15 g green onion tops

For the sauce (optional)

50 g mayonnaise
50 g full-fat sour cream
50 g yogurt
10 g fresh dill
1/4 teaspoon salt
1/8 teaspoon ground pepper
1500 ml water

Preparation

1. Put the eggs in a saucepan, cover with 1500 ml water and boil for 10 minutes from the moment the water comes to a boil, until hard-boiled. Leave to cool for 10 minutes. 2. Blend the mayonnaise, sour cream, yogurt, dill, salt and pepper for the sauce for one minute. 3. Divide the sauce evenly between two serving plates. 4. Peel the cooled eggs and cut them in half lengthwise. Scoop out the yolks with a teaspoon and put them in a bowl. 5. Mix the yolks with the sour cream, then blend until smooth. 6. Add the mascarpone, mayonnaise and finely chopped green onion tops. Gently fold them in with a spoon. 7. Arrange the egg white halves on the sauce and divide the filling among them, using a piping bag or a teaspoon. Refrigerate the plates for at least an hour.

Notes

Eggs that are close in size cook more evenly, and very fresh ones can be harder to peel than eggs that have been kept for a few days. Don’t rush blending the yolks with the sour cream; that’s where the smooth filling starts. Once you add the green onion tops, mix by hand and don’t keep blending. I like the sauce thick enough that it doesn’t run to the edge of the plate. Serve with toast and sliced radishes. You can make them a few hours ahead, keep the covered plate in the fridge and eat them within 3 days. You can replace the mascarpone with the same amount of fresh curd cheese, and the filling will be less smooth. This dish contains eggs and dairy.