Stuffed eggs

Stuffed eggs with homemade mayonnaise

Stuffed eggs are a classic appetizer, perfect for parties, festive meals, or even a family dinner. These delights are not only tasty but also very versatile, allowing you to experiment with different flavors and ingredients. In this recipe, we will combine the rich flavor of eggs with homemade mayonnaise for a delicious result that will delight any table.

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Number of servings: 5

Necessary ingredients:
- 10 eggs
- 100 g pork pâté
- 2 teaspoons Dijon mustard (or classic mustard, depending on preferences)
- 1 tablespoon butter or margarine
- 1 raw egg (for mayonnaise)
- 200 ml oil (sunflower or olive)
- 1 teaspoon mustard (for mayonnaise)
- 100 ml low-fat yogurt
- Juice of half a lemon
- Salt and pepper to taste
- Optional: green lettuce leaves for serving

Preparing the eggs:
1. Start by boiling the eggs. Place them in a pot, cover them with cold water, and bring to a boil. Let them boil for 10 minutes to achieve hard-boiled eggs. This step is essential for achieving the perfect texture.
2. Once the eggs are boiled, remove them from the water and let them cool under a stream of cold water. This will stop the cooking process and make the shell easier to peel.

Preparing the filling:
3. When the eggs have cooled, peel them and cut them in half lengthwise. Carefully remove the yolks and place them in a bowl. The egg whites will serve as the base for the filling.
4. In the bowl with the yolks, add the pork pâté, mustard, butter, and lemon juice. Mix well with a fork or hand mixer until you obtain a smooth paste. Taste and season with salt and pepper to your liking.

Preparing the mayonnaise:
5. In another bowl, add the raw egg. Using a blender, start mixing the egg, gradually adding the oil. It is important to add it slowly to allow emulsification. After a few minutes, you should obtain a thick mayonnaise.
6. In the mayonnaise, add a teaspoon of mustard, yogurt, lemon juice, and season with salt and pepper. Mix well to integrate all the ingredients.

Assembling the stuffed eggs:
7. Fill each egg white with the yolk paste using a spoon or a pastry bag for a more elegant look. Top with mayonnaise according to preferences.
8. Arrange the stuffed eggs on a deep plate, and the remaining mayonnaise can be served alongside the eggs to be used as a sauce.

Serving:
9. Serve the stuffed eggs on a bed of fresh green salad, which will add a touch of freshness to the dish. These eggs are delicious and cold, making them ideal for preparing in advance.

Practical tips:
- If you want to add an original touch, you can incorporate olives or green onions into the yolk filling to diversify the flavors.
- Make sure the oil for the mayonnaise is at room temperature; this will help achieve a perfect emulsion.
- If you want to reduce calories, you can replace the pork pâté with a vegetarian pâté or cottage cheese.

Nutritional benefits:
Eggs are an excellent source of protein and essential vitamins, such as vitamin D and B12. Combining them with low-fat yogurt adds a boost of probiotics, beneficial for digestion.

Frequently asked questions:
1. Can I use quail eggs?
Yes, quail eggs are a delicious alternative and add an elegant touch to the dish.
2. How can I store the stuffed eggs?
They can be stored in the refrigerator in an airtight container for 2-3 days.

Complementary recipes:
These stuffed eggs pair perfectly with a tomato and cucumber salad or a glass of dry white wine. You can also accompany this appetizer with a refreshing cocktail, such as an Aperol spritz.

Stuffed eggs are not only a delicious dish but also an expression of creativity in the kitchen. Whether you serve them at a festive meal or simply as a personal treat, these eggs with rich filling and homemade mayonnaise will surely bring a smile to the faces of your loved ones. Happy cooking!

 Ingredients: 10 eggs, 100g pork pâté, 2 teaspoons mustard, 1 tablespoon butter/margarine, 1 egg, 200ml oil, 1 teaspoon mustard, 100ml low-fat yogurt, juice from half a lemon, pepper, salt