Stuffed eggs

Stuffed eggs: a classic, versatile, and delicious appetizer. This dish not only impresses with its appearance but also offers a blend of flavors that delight the taste buds. Perfect for parties, festive meals, or even a quick snack, stuffed eggs truly bring people together. In this recipe, I will guide you step by step to create delicious stuffed eggs using simple ingredients and easy-to-follow techniques.

Preparation time: 20 minutes
Cooling time: 1 hour
Total time: 1 hour 20 minutes
Number of servings: 10 stuffed eggs (approximately 20 halves)

Ingredients

- For stuffed eggs:
- 10 whole eggs
- 4 pickles (optional, you can also use fresh cucumbers)
- 1 tube of liver pâté (or diced ham, according to preference)
- 100 g sour cream
- Salt and pepper, to taste

- For mayonnaise:
- 2-3 teaspoons mustard
- 1 raw yolk
- 1 boiled yolk
- 200 ml oil (preferably sunflower or olive oil)

- For garnish:
- Fresh parsley, finely chopped

Preparation

1. Boiling the eggs
Start by placing the eggs in a large pot and covering them with cold water. Bring the water to a boil over medium heat. Once the water starts boiling, reduce the heat to low and let the eggs boil for 15 minutes. This time is essential for achieving hard-boiled eggs, but not so long that they become dry.

2. Cooling the eggs
After boiling, remove the eggs from the hot water and immediately transfer them to a bowl of cold water. Let them sit there for 5 minutes. This not only helps cool the eggs quickly but also makes peeling much easier.

3. Peeling and preparing for stuffing
Once the eggs have cooled, carefully peel them. Cut each egg in half lengthwise and remove the yolks into a bowl. These will be the base of the filling.

4. Preparing the filling
Mash the yolks with a fork until they become a fine paste. Add the finely chopped liver pâté and diced pickles. Mix everything until you get a homogeneous composition. Add salt, pepper, and the 100 g of sour cream. Mix again to incorporate all the ingredients well.

5. Preparing the mayonnaise
In another bowl, mix the mustard with the raw yolk and the boiled yolk (previously mashed) until they form a smooth paste. Start adding the oil gradually while continuing to mix vigorously. It is important to add the oil slowly to prevent the mayonnaise from splitting. You should obtain a creamy and thick mayonnaise.

6. Assembling the stuffed eggs
On a platter, place 2-3 tablespoons of mayonnaise and spread it evenly. Using a teaspoon or even a pastry bag, fill each egg half with the filling mixture. Try to make the filling slightly overflow for a more appealing look.

7. Finalizing the dish
After filling all the eggs, pour the remaining mayonnaise mixed with the two tablespoons of sour cream on top to give an aesthetic appearance and make the dish creamier. Sprinkle the freshly chopped parsley on top and let the stuffed eggs chill in the refrigerator for at least an hour before serving.

Useful tips

- Buying eggs: Choose quality eggs, preferably organic, for better taste and higher nutritional value.
- Cucumbers: If you're not a fan of pickles, try using roasted bell peppers or chopped olives for a different flavor.
- Variations: You can add fresh dill to the egg filling for a fresh taste. Also, experiment with different types of pâtés, such as fish or chicken.

Calories and nutritional benefits
A serving of stuffed eggs (2 halves) contains approximately 150-200 calories, depending on the ingredients used. They are an excellent source of protein, vitamins (especially vitamin B12), and minerals such as iron. Eggs are also rich in essential fatty acids and antioxidants, which are beneficial for eye and brain health.

Frequently asked questions

- Can I use quail eggs? Yes, quail eggs are an excellent alternative, but be sure to adjust the boiling time as they cook faster.
- How can I avoid cracked eggs during boiling? Add a teaspoon of salt to the water to reduce the risk of cracking the shell.

Serving and combinations
Stuffed eggs can be served alongside a fresh green salad or paired with a refreshing drink, such as a mint lemonade cocktail or a dry white wine. These appetizers are ideal for parties, brunches, or gatherings with friends.

In conclusion, stuffed eggs are not only a classic dish but also a great way to explore and experiment with various flavor combinations. Whether you're using them to impress guests or simply to treat yourself, this recipe will help you achieve a fantastic result every time. Enjoy!

 Ingredients: 10 whole eggs, 4 pickled cucumbers, 1 tube of pate from C+C (of course, you can also add cubes of ham or anything else you like), 100g sour cream, salt, pepper. For the mayonnaise: 2-3 teaspoons of mustard, 1 raw yolk and 1 boiled yolk, 200ml oil. For garnish: fresh parsley.