A step-by-step recipe with a photo of making eggs stuffed with crab sticks and caviar paste at home. Nutritional value, calorie content and video recipe.
Smoked capelin caviar paste is very tasty on sandwiches, and crab sticks - in snacks. I propose to try these products to combine and make a very tasty filling for halves of boiled eggs. There are already many different recipes for stuffed eggs in my collection, and today it has been replenished with one more. I am sharing a recipe for stuffed eggs with an inexpensive filling of crab sticks and caviar paste. Everything here is simple and easy, but at the same time exquisite. It turns out very tasty and appetizing - exactly what is required of the perfect snack. The dish is suitable both for a daily meal and for a festive feast.
Stuffed eggs are generally good because a variety of products can be used as a filling. Therefore, for many housewives, a stuffed egg snack is one of the most favorite. And preparing stuffed eggs is always easy. All that is needed is to hard-boil the eggs and fill the halves of the proteins with the prepared filling. When unexpected guests are on the doorstep, and you have nothing to serve, this snack will always help out. And if you want to surprise and please the guests even more, then replace the chicken eggs with quail eggs.
- Caloric content per 100 g - 132 kcal.
- Servings - 16
- Cooking time - 45 minutes
Ingredients:
- Chicken eggs - 8 pcs.
- Smoked capelin caviar paste - 250 g (1 can)
- Crab sticks - 3-4 pcs.
Step by step cooking of eggs stuffed with crab sticks and caviar paste:
1. Hard-boiled eggs in advance. This can be done in the evening to prepare a snack the next morning. To do this, take them out of the refrigerator in 1-2 hours and leave them on the table to warm up to room temperature. Rinse the eggs with running cold water to remove any dirt.
Place them in a pot of cold water so that it covers the eggs 1-2 cm higher. Do not pour hot water on them, otherwise the shell may crack. Then, during cooking, the protein will leak out. For the same reason, do not use cracked eggs.
Season with salt and bring to a boil over medium heat. Continue to cook them over the same heat for 8-10 minutes. If you digest them, the yolk will begin to take on a blue tint. Remove hard-boiled eggs from boiling water and transfer to ice water. This is necessary not only for complete cooling, but also so that the eggs are easier to peel, while the protein remains smooth and beautiful, which is very important for this snack.
2. Cut the boiled and peeled eggs with a sharp knife lengthwise into two parts.
3. Remove the yolks from each half.
4. Grate the yolks on a fine grater, chop with a blender or remember with a fork.
5. I usually buy crab sticks frozen. They can be stored in the freezer for a long time, and if necessary, defrost for the desired dish. You can replace them with crab meat with a good composition and shelf life. If your food is frozen, remove it from the freezer and leave it at room temperature for 10-15 minutes. They will not completely defrost, but they will melt a little, which can be chopped.
Cut the crab sticks into small cubes, about 5 ml. Although if you want to feel their pieces in the filling, you can cut them into 1 cm pieces.
6. In a bowl of grated yolks, send the chopped crab sticks and caviar paste.
7. Next, from each half of the protein, I make a wider depression for the filling, so that it fits more and the snack tastes better. To do this, cut out the walls of the protein with a knife (more conveniently with a knife for peeling vegetables) so that they are the same thickness on all sides, about 3-5 mm. This is optional, but optional.
8. Grate the cut protein pieces on a fine or medium grater and send to the filling products.
9. Mix all ingredients thoroughly.
10. Fill the egg halves with the filling. You can do this with a teaspoon, and if you want to arrange it festively, then place the filling in a pastry bag and squeeze out the filling beautifully. Garnish with fresh herbs if desired and refrigerate until served. To prevent the filling from weathering in the cold, wrap the eggs stuffed with crab sticks and caviar paste in a plastic bag or cling film.
