Stuffed eggs with pepper paste

Name: Stuffed eggs with pepper paste - Luiza H.
Ingredients: 5 medium eggs; 5 tablespoons of sweet Ajvar (pepper paste); I only used two tablespoons of sweet pepper paste from Univer because it is a bit salty; 2 tablespoons of low; fat fermented sour cream (12%); 1/2 teaspoon of mustard; 1/3 bunch of parsley; no salt needed if the paste is salty (the one from Univer is salty); pepper; pieces of red pepper for decoration.

Appetizers - Stuffed eggs with pepper paste by Luiza H. - Recipia

Stuffed eggs with pepper paste are a lighter alternative to those with mayonnaise or liver. The filling is made from yolks, sweet ajvar, sour cream, and a bit of mustard, with parsley adding freshness. They are suitable for festive meals but also for a cold platter prepared with minimal effort. I used Univer sweet pepper paste instead of ajvar and reduced the amount, as it is quite salty. Quick Info Total time: not specified; preparation includes 10 minutes of boiling and cooling the eggs in cold water Preparation time: depends on how quickly the eggs are peeled and stuffed Cooking time: 10 minutes for boiling the eggs Servings: 10 egg halves Difficulty: easy Recipe type: cold appetizer, suitable for festive meals and celebrations Ingredients 5 medium eggs 5 tablespoons of sweet ajvar, pepper paste For the version used here, only 2 tablespoons of Univer sweet pepper paste can be used, as it is saltier. The amount of paste can influence both the taste and the consistency of the filling. 2 tablespoons of low-fat sour cream, 12% fat 1/2 teaspoon of mustard 1/3 bunch of parsley Salt, only if necessary Pepper, to taste Pieces of red pepper for decoration Preparation method 1. Boil the eggs Place the eggs in their shells in boiling water and leave them for 10 minutes. After boiling, pierce them at the round end and submerge them in cold water. For cooling, you can keep them in cold water for about 5 minutes, changing the water after the first two minutes, as it warms up. If using ice water, about 3 minutes is sufficient. The cooling time is not the only factor that matters in peeling. Very fresh eggs are harder to peel, while those that are not quite fresh usually peel easier. 2. Peel and cut the eggs Remove the shell and membrane from the eggs, then cut each egg in half lengthwise. Work carefully so that the halves remain as intact as possible. 3. Prepare the filling Remove the yolks and mash them with a fork in a bowl. Add the pepper paste, sour cream, and mustard. Mix until you obtain a homogeneous composition. If using Univer sweet pepper paste, start with the 2 tablespoons mentioned in the ingredients. The paste is already salty, so do not add salt before tasting. 4. Add parsley and spices Wash the parsley and dry it well. Chop the leaves finely, then mix them into the yolk paste. Season with pepper and, only if necessary, with salt. It is advisable to taste the filling before salting. The ajvar or store-bought pepper paste may have different amounts of salt. 5. Fill the egg whites Place the mixture in a piping bag. You can use a star-shaped nozzle if you have one large enough. In the absence of a suitable nozzle, the filling can also be placed with a teaspoon. Distribute the paste evenly among the ten egg white halves. If using a nozzle, the appearance will be neater, but the taste will not change. 6. Decorate and serve Arrange the stuffed eggs on a platter. Decorate them with pieces of red pepper and, if desired, with a little chopped parsley. They can also be placed on a bed of green salad. Why I make this recipe often It is a simple alternative to stuffed eggs with mayonnaise or liver. The filling is prepared quickly, from just a few ingredients, and the taste can be easily adjusted based on the pepper paste used. Additionally, the eggs are suitable for festive platters, where they can be prepared in advance and kept cold until serving. Tips Very fresh eggs are harder to peel after boiling. For a better result, it is preferable that they are not too fresh. Cooling in cold water stops the cooking and helps with handling the eggs, but there is no single mandatory time. In this recipe, the eggs were kept for about 5 minutes in cold water, with the water changed after the first two minutes. In ice water, 3 minutes is sufficient. Do not salt the filling before checking the pepper paste. Some varieties are salty enough, and adding salt can spoil the taste balance. Mash the yolks well before adding the other ingredients. This way, the paste will be more homogeneous and easier to place in the egg whites. The parsley should be dried before chopping. If there is too much water left on the leaves, the filling may become softer. Substitutions Sweet ajvar can be replaced with sweet pepper paste. In the case of the Univer paste used here, 2 tablespoons were sufficient, as it is saltier than the sweet ajvar used in the quantity of 5 tablespoons. The low-fat sour cream with 12% fat is used to bind the filling and give it a creamier texture. The amount in the recipe should be kept so that the paste does not become too soft. Variations The recipe can be made with sweet ajvar, as indicated in the basic version, or with store-bought sweet pepper paste. The main difference will be the intensity of the taste and the salt level. For a simpler appearance, the eggs can be filled with a teaspoon and sprinkled with parsley. If you want a neater presentation, you can use a piping bag with a sufficiently large nozzle. Serving ideas Stuffed eggs are arranged on a platter alongside other cold appetizers. They can be decorated with pieces of red pepper and chopped parsley or placed on green salad leaves. They are suitable for traditional festive meals, including Easter, Christmas, or other family gatherings. Since they are served cold, they do not need to be heated before being placed on the table. Frequently asked questions How long do you boil the eggs for this recipe? The eggs are boiled in their shells for 10 minutes. After that, they are cooled in cold water before being peeled. Why are some eggs hard to peel? Very fresh eggs are usually harder to peel. The result also varies depending on the eggs, not just the time spent in cold water. You can try cooling in plain cold water or in ice water. Can I use less pepper paste? Yes. For the Univer sweet pepper paste, 2 tablespoons were used, as the product is quite salty. In the version with sweet ajvar, the indicated quantity is 5 tablespoons. Does more salt need to be added? Not necessarily. If the pepper paste is salty, taste the filling before adding salt. In the version with Univer paste, no additional salt was needed. Can I prepare the stuffed eggs in advance? Yes, they can be prepared ahead of serving and kept in the refrigerator. It is recommended to cover them to avoid absorbing odors from the fridge and to prevent the filling from drying out. Nutritional values The values below are estimates and are calculated for the version with 5 eggs, 2 tablespoons of sweet pepper paste, low-fat sour cream, and no additional salt. For the entire recipe, the 10 egg halves have approximately: 440 kcal 32 g protein 28 g fat 10 g carbohydrates For half a stuffed egg: 44 kcal 3.2 g protein 2.8 g fat 1 g carbohydrates Values may vary depending on the size of the eggs, the brand of sour cream, and the composition of the pepper paste. If 5 tablespoons of ajvar are used instead of 2 tablespoons of pepper paste, the caloric intake and the amount of carbohydrates will be slightly higher. Storage and reheating Store the stuffed eggs in the refrigerator, in a covered container or on a covered platter. They are served cold and should not be reheated, as the egg white and filling may change texture. For a good result, prepare them on the same day they are to be served. If made earlier, keep them cold until serving time and add the red pepper and parsley decoration before placing them on the table.

Stuffed eggs with pepper paste

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