Two quick and fine recipes for stuffed eggs!
We bring you eggs stuffed with horseradish, butter and mayonnaise and eggs stuffed with bacon and mayonnaise. Preparation is really simple and it won't take you long.
In order to bother as little as possible with peeling hard-boiled eggs, it is best to take those that are a few days old. While cooking, add a tablespoon of vinegar to the water, and when they are done, dip them in ice-cold water. This will avoid creating a green border around the yolk. If you want to play with color, you can put boiled eggs in a jar of beets with liquid and leave them for 2 hours to take on a nice red color.
Stuffing for stuffed eggs
We adore eggs precisely because of the range of preparation options and constant availability. They are visually appealing and very practical to serve on a holiday table. Eggs are most often stuffed with horseradish, ham, mayonnaise, mustard, cottage cheese or tuna. The combination of mustard, sour cream, chives, ham and spices is also delicious. If you want to prepare a slightly more spicy variant, be sure to add something hot to the mixture, such as fresh hot peppers or ground red pepper.
Stuffed eggs with horseradish - recipe
Ingredients for 4 servings:
- 6 eggs
- 60 g butter
- 2 tablespoons mayonnaise
- 1 - 2 tablespoons horseradish
- half a tablespoon of lemon juice
- salt, pepper chives,
- spring onions
Preparation:
- Boil eggs in salted water for eight minutes, cool and peel.
- Cut in half. Take out the egg yolk and squeeze through a strainer.
- Add at room temperature softened butter, horseradish, mayonnaise, lemon juice, salt and pepper.
- Whisk everything together into a creamy mixture with a whisk.
- Put the mixture for 10 minutes in the refrigerator, then in a decorating bag, fill with half the eggs.
- Leave a little of the mixture to serve.
- Garnish with spring onions and chives.
Stuffed eggs with mayonnaise and ham - recipe
This version has only five ingredients and preparation takes 40 minutes, and the result is 24 delicious snacks.
Ingredients:
- 12 eggs
- 3 tablespoons mayonnaise
- 6 slices of bacon (or ham)
- 2 tablespoons grated cheese
- 1 tablespoon mustard
Preparation:
- Put the eggs in cold water and cook them for 8 to 10 minutes.
- Leave them in hot water for ten minutes, then cool them well under a stream of cold water.
- Toast the bacon in a pan until crispy and cut it into small pieces.
- If using ham, cut it into small pieces and then mix with the remaining stuffing ingredients.
- Peel the eggs cut them in half lengthwise and carefully remove the yolk.
- Mix the egg yolks with mayonnaise, bacon, cheese and mustard. Fill the eggs and serve chilled.
Good appetite!
