Stuffed eggs are a delicious, filling yet easy one bite cold snack. It is not difficult to prepare them, so I want to offer one of the proven options for a quick and mouth-watering filling.
In the photo, stuffed chicken eggs Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Stuffed eggs are very popular on the menu of special occasions, incl. very relevant on the buffet table. Any novice hostess will successfully cope with their preparation. It is only necessary to boil the main product hard-boiled, peel, cut in half and extract the yolk. And you can fill them, absolutely any filling, which are various, and complex, and elementary. One of the simplest fillings can be made from boiled and grated yolk with capelin roe. The appetizer turns out to be very tasty and bright. It looks beautiful on the festive table, and the taste is very delicate.
You can use any other fish roe of your choice, though. For example, salmon caviar is great, for a more generous table - red. You can also use salted fish or chopped shrimp as an ingredient for the filling. Although it is not necessary to make the filling with a fishy touch. Other foods can be used like potatoes, olives, avocados, hummus, pâté and more.
- Calorie content per 100 g - 214 kcal.
- Servings - 14
- Cooking time - 10 minutes for boiling eggs, 30 minutes for cooling, 10 minutes for preparing a snack
Ingredients:
- Chicken eggs - 7 pcs. (10 pieces of quail eggs can be used)
- Capelin caviar - 250 g
- Mayonnaise - 1-2 tablespoons
Cooking eggs stuffed with capelin caviar step by step:
1. Dip the eggs into a cooking pot. Pour in cold water and boil it hard. This will take about 10 minutes after boiling. Also add a pinch of salt to help cleanse them. Do not pour boiling water over raw eggs to speed up the cooking process, this will cause them to crack from sudden temperature changes.
2. After that, put the boiled eggs in ice water for half an hour, while after 15 minutes, change the water to fresh. This process is very important because cold water will allow you to gently peel the eggs without damage, so that the white remains smooth and even.
When the testicles are clean, rinse them with cold water and leave to dry, or blot with a paper towel.
3. Next, cut them in half lengthwise and remove the yolk from each.
4. Rub the yolk through a fine strainer.
5. Cut out the protein from each half of the protein to create a larger cavity for the stuffing.
6. Also grind the cut protein on a fine grater and combine with the yolk in a bowl.
7. Add mayonnaise and capelin roe.
8. Knead food until smooth.
9. Fill the eggs with the filling and, if desired, garnish with fresh herbs - parsley, dill, basil, tarragon or thyme.
See also a video recipe on how to cook stuffed eggs:
