Stuffed Eggs

Stuffed eggs – a classic appetizer, perfect for any occasion

Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Servings: 6

Welcome to the world of delicious stuffed eggs! These little delights are a versatile and beloved appetizer, ideal for parties, festive meals, or simply to pamper your taste buds. Stuffed eggs have a long history, being a popular choice in global cuisine due to their simple and savory combination of ingredients. Let’s explore this captivating recipe together, step by step.

Necessary ingredients:

For the eggs:
- 6 hard-boiled eggs

For the filling:
- 1 small pâté (can be meat or vegetable, depending on preferences)
- 2 sprigs of fresh parsley, finely chopped
- Salt and pepper, to taste
- 1 small onion, grated
- 1 tablespoon of butter

For the mayonnaise:
- 1 raw yolk
- 3-4 yolks from boiled eggs
- 2 teaspoons of mustard
- Oil (approximately 200 ml, depending on desired consistency)
- 2 tablespoons of Danone (creamy yogurt)

For decoration:
- Boiled carrot, sliced or diced
- Fresh parsley

Preparation:

1. Boil the eggs: Start by placing the 6 eggs in cold water. Bring the water to a boil and let the eggs cook for about 10 minutes. After this time, remove the eggs from the water and place them in a bowl with cold water to stop the cooking process. This method will make peeling easier.

2. Peel the eggs: Once the eggs have cooled completely, carefully peel them. Cut each egg in half lengthwise and remove the yolks with a spoon. Place the egg whites on a plate.

3. Prepare the mayonnaise: In a bowl, mix the raw yolk with the 3-4 boiled yolks. Add the mustard and, using a whisk or mixer, start adding oil gradually until you achieve a thick mayonnaise. If you want a lighter mayonnaise, add the 2 tablespoons of Danone for a creamy and light texture.

4. Make the filling: In a separate bowl, combine the boiled yolks, pâté, chopped parsley, grated onion, butter, salt, and pepper to taste. Mix this mixture well until it becomes a smooth paste.

5. Fill the eggs: Using a teaspoon or piping bag, fill each half of the egg with the prepared mixture. Place the filled egg whites on a platter with the filled side up.

6. Decorate: In the center of the platter, place a circle of mayonnaise, and on top add a few slices or cubes of boiled carrot and some sprigs of fresh parsley. These details not only look good but also add extra flavor!

Practical tips:

- Use fresh eggs for the best results. When the eggs are fresh, the whites will peel off more easily.
- If you want a more intense flavor, add a few drops of Worcestershire sauce or some chopped olives to the filling.
- The mayonnaise can be prepared in advance and stored in the refrigerator. This way, you have a ready base to quickly prepare the appetizers.
- An interesting variation is to replace the pâté with tuna or mashed avocado for a vegetarian option.

Nutritional benefits:

Eggs are an excellent source of protein, vitamins, and minerals. They contain vitamin D, which helps with calcium absorption, and vitamin B12, essential for the health of the nervous system. They are also rich in choline, an important nutrient for brain function.

Frequently asked questions:

1. Can I adapt the recipe for food allergies?
Of course! You can use Greek yogurt instead of mayonnaise or opt for vegetable or tofu-based fillings for a vegan option.

2. How can I store stuffed eggs?
Stuffed eggs keep well in the refrigerator, covered with plastic wrap, for 2-3 days. Make sure to consume them before exceeding this period.

3. What can I serve stuffed eggs with?
They pair perfectly with a fresh salad or a refreshing drink, such as a fruit cocktail or lemonade. Additionally, a glass of white wine can perfectly complement the flavors.

In conclusion, stuffed eggs are a delicious and versatile choice, easy to prepare and ideal for adding a touch of elegance to any meal. Experiment with the ingredients and make this recipe your own! Enjoy!