Stuffed eggs
I usually prepare stuffed eggs when I need something quick for a meal with several guests. If I have eggs in the fridge and a can of liver pâté on hand, I know I can whip up a substantial appetizer platter without too much effort. It’s not a sophisticated dish, but it works every time, especially when you need something filling and familiar.
Quick Info
Total time: about 40 minutes
Preparation time: 15-20 minutes (plus cooling the eggs)
Egg boiling time: 10-12 minutes
Servings: 10 (20 halves)
Difficulty: easy
Recipe type: cold appetizer, suitable for holidays or any festive meal
Ingredients
10 eggs
1 can of liver pâté (usually 100-120 g)
1 raw egg yolk (for mayonnaise)
100 ml oil (for mayonnaise)
1 teaspoon mustard
100 g sour cream (for filling and garnish)
salt
pepper
delikat (optional, to taste)
fresh parsley (for garnish)
Instructions
1. Place the eggs in cold water with a pinch of salt. Let them boil over medium heat for 10-12 minutes from the moment the water starts to boil, to achieve hard-boiled eggs. Once boiled, immediately transfer them to cold water and carefully peel them.
2. Cut the eggs in half lengthwise. Remove the yolks and place them in a bowl.
3. Using one of the boiled yolks and the raw yolk, make the mayonnaise. Add the raw yolk to the boiled yolk, mix well with a teaspoon of mustard, then gradually pour in the oil while continuously stirring until you achieve a thick mayonnaise. If you’re not experienced with homemade mayonnaise, you can use a small mixer, but a wooden spoon or whisk works too.
4. Crumble the remaining boiled yolks as finely as possible. Add the contents of the can of liver pâté, 2 tablespoons of sour cream, 2 tablespoons of freshly made mayonnaise, salt, pepper, and delikat to taste. Mix everything until you have a smooth mixture.
5. Fill the egg white halves with the prepared mixture. To go quickly, I use a teaspoon, but if you want a neater presentation, you can use a piping bag.
6. Arrange the stuffed eggs on a platter, side by side.
7. For the sauce, mix the remaining mayonnaise with the rest of the sour cream. Spoon this sauce over the stuffed eggs, either with a spoon or using the piping bag for a cleaner look.
8. Sprinkle chopped fresh parsley on top for a pop of color.
Why I make this recipe often
This is the recipe I turn to when I need something quick, filling, and that disappears fast from the table. It doesn’t require many ingredients or techniques. I can prepare it in advance, and it keeps well in the fridge for a few hours before serving.
Tips and Variations
Tips
- Use sour cream with at least 20% fat to prevent it from curdling when mixed with mayonnaise and to achieve a good consistency for the filling.
- Boil the eggs long enough to be hard and easy to peel.
- For the mayonnaise, if you run out of mustard or don’t like it, you can skip it, but the taste will be more neutral.
- Don’t overfill the eggs with the mixture to prevent it from spilling out.
Substitutions
- If you don’t have liver pâté, you can also use chicken or even pork pâté, depending on your preference.
- Sour cream can be replaced with Greek yogurt, but the taste will be more tangy and the texture lighter.
- You can use store-bought mayonnaise if you don’t have the time or patience to make it at home.
Variations
- For a different flavor, you can add some finely chopped green onions to the mixture or a pinch of sweet paprika.
- If you don’t want to use delikat, just use salt and pepper or your favorite spices.
Serving Ideas
- It pairs well on a platter with other cold appetizers: cheeses, cold cuts, fresh vegetables.
- At holiday meals, stuffed eggs are among the first to disappear from the table.
- If you have guests, they look great arranged on green lettuce leaves.
Frequently Asked Questions
1. Can I make the recipe with store-bought mayonnaise?
Yes, if you don’t want to make mayonnaise at home, you can use a ready-made one, but make sure it’s not too tangy.
2. What can I substitute for liver pâté?
You can use chicken pâté, pork pâté, or even a vegetable spread, but the texture and flavor will be quite different from the original version.
3. Can I prepare the stuffed eggs a day in advance?
Yes, they keep well in the fridge overnight, covered with plastic wrap.
4. What should I do if the mayonnaise curdles?
You can fix it by adding a little mustard or boiled egg yolk and mixing vigorously, or you can start a new mayonnaise from scratch.
5. Can I skip the delikat?
Yes, the delikat is optional. You can omit it if you don’t normally use it.
Nutritional Values
Approximately, half a stuffed egg has about 90-110 kcal, with around 4 g of protein, 8-9 g of fat, and less than 1 g of carbohydrates (without bread). The value depends on the pâté used and the amount of mayonnaise and sour cream added. If you use lower-fat sour cream or reduce the amount of mayonnaise, the calories will decrease. The values are indicative and can vary significantly depending on the brands used and how much filling you put in each egg half.
Storage and Reheating
Stuffed eggs keep well in the fridge for 1-2 days, covered to prevent absorbing odors from other foods. Reheating is not recommended; they should be served cold, straight from the fridge. If they sit too long, the filling may start to release water, so it’s better to consume them on the day they are made or at the latest the next day.
Ingredients: 10 eggs, 1 liver pâté, mustard, 100 g sour cream, pepper, salt, Delikat, oil for mayonnaise, 1 yolk, parsley
