Stuffed eggs

Name: Stuffed eggs
Ingredients: 8 eggs; 200g pork pâté; 1 small bell pepper; chopped parsley; salt. Mayonnaise: 1 egg yolk; about 200ml oil; 2 tablespoons sour cream; salt.

Appetizers - Stuffed eggs by Florina L. - Recipia

Whenever I need something simple for a holiday meal or when guests arrive unexpectedly, I make stuffed eggs with pork pâté. The recipe is quick and straightforward, and the ingredients are at hand. For this version, I also use finely chopped bell pepper and a bit of parsley for freshness. The mayonnaise with sour cream gives it a lighter taste, not so heavy. Quick Info Total time: about 40 minutes Preparation time: 25 minutes Cooking time: 15 minutes (for boiling the eggs) Servings: 8 (16 halves) Difficulty: easy Recipe type: appetizer, suitable for festive meals or quick snacks Ingredients 8 eggs 200 g pork pâté 1 small bell pepper fresh parsley, chopped salt, to taste For mayonnaise: 1 raw yolk about 200 ml oil 2 tablespoons sour cream salt, to taste Preparation Method 1. Boil the eggs hard for about 10-12 minutes from the moment the water starts to boil. Leave them in cold water to make peeling easier. 2. Once cooled, peel and cut them in half lengthwise. Carefully remove the yolks without breaking the whites. 3. Finely chop the bell pepper. Place it in a bowl with the yolks, pork pâté, and finely chopped parsley. Season with salt, not too much, depending on how salty the pâté is. 4. Mix the composition well until it becomes homogeneous. If it seems too thick, you can work with a fork, not a mixer, to avoid turning it into a paste. 5. For the mayonnaise, beat a raw yolk with salt, then gradually incorporate the oil while continuously mixing. Once it thickens, add the sour cream and mix again. Adjust the salt. 6. On a platter, spread a thin layer of mayonnaise. Arrange the egg whites with the hollow side up. 7. Fill each half egg with the pâté mixture using a teaspoon. Don’t press too hard to avoid breaking the whites. 8. Finally, garnish with small pieces of bell pepper and a bit of chopped parsley. Why I make the recipe often I make it because it’s quick, tasty, and can be prepared in advance. It fits any festive meal, never goes untouched, and can be adapted with what you have on hand. The ingredients are accessible and don’t require extra preparation. Tips and Variations Tips To avoid breaking the whites, I use fresher eggs and peel them when completely cold. If the pâté is very soft, I don’t add sour cream to the mixture, only to the mayonnaise. Mayonnaise can also be made with a mixer, but for this quantity, it’s very quick by hand. Substitutions Instead of pork pâté, chicken pâté or even vegetable pâté can be used for a meat-free version, but the final taste will be different. The bell pepper can be replaced with red bell pepper if capia is not available. Parsley can be omitted, but it adds freshness. Variations The filling can be enriched with a bit of finely chopped green onion if you want a more aromatic taste. You can also add a few drops of mustard to the mayonnaise for a more pronounced flavor. Serving Ideas Stuffed eggs can be arranged on a thin layer of mayonnaise to prevent slipping on the platter. They are suitable as an appetizer for festive meals or cold buffets. They can also be served on slices of lettuce for a fresher look. Frequently Asked Questions Can I use store-bought mayonnaise? Yes, if you don’t have time to make mayonnaise at home or want to avoid raw egg, store-bought mayonnaise works too. You can add sour cream for a lighter taste. Do I need to add sour cream to the mayonnaise? It’s not mandatory, but sour cream thins and balances the taste, especially if you want a less dense mayonnaise. Can I make the stuffed eggs a day in advance? Yes, but it’s best to keep them covered in the refrigerator and garnish just before serving to maintain freshness. What type of pâté is most suitable? Classic pork pâté, not too salty or fatty. If it has strong flavors, it may overpower the other ingredients. Can I make the recipe without mayonnaise? Yes, but the taste and texture will be quite different. You can try a yogurt sauce if you want something lighter, but it won’t be the same recipe. Nutritional Values Approximately, half a stuffed egg has about 80-90 kcal, depending on how much mayonnaise and pâté you use. For 2 halves (a small serving), you have about 7 g of protein, 7 g of fat, and 2-3 g of carbohydrates. The mayonnaise increases the fat and calorie intake. These are approximate values and may vary depending on the ingredients used. Storage and Reheating Stuffed eggs should be kept covered in the refrigerator for a maximum of 24 hours, as the mayonnaise contains raw egg. Reheating is not recommended; they are served cold, straight from the refrigerator. If you want to make them in advance, prepare the mixture and fill the eggs just before serving.

Stuffed eggs

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