Stuffed eggs with pickled cucumbers
Delicious Recipe: Stuffed Eggs with Pickles and Chicken Pâté
Who can resist a platter of stuffed eggs? These delights are not only a savory snack but also an excellent choice for parties, festive meals, or simply a light dinner. The combination of eggs, chicken pâté, and pickles brings a pleasant contrast of textures and flavors, and the recipe below will guide you step by step to a perfect result.
Preparation time: 20 min
Cooking time: 10 min
Total time: 30 min
Number of servings: 10
Ingredients:
- 10 large eggs
- 400 g chicken pâté
- 4-5 pickles
- 1 bunch of fresh dill
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon vegeta (or salt, to taste)
For the mayonnaise:
- 1 boiled yolk, passed through a sieve
- 1 raw yolk
- 1 tablespoon mustard
- Oil (about 200 ml, depending on the desired consistency)
- Juice from 1/2 lemon
Preparing the stuffed eggs:
1. Boiling the eggs: Place the eggs in a small pot and cover them with cold water. Bring the water to a boil and let the eggs boil for 8-10 minutes. They should be hard-boiled to achieve a perfect texture.
2. Cooling the eggs: After boiling, drain the hot water and immediately place them under a cold running water. This process helps stop the cooking and makes peeling easier.
3. Peeling the eggs: Once the eggs are completely cooled, carefully peel them. Cut each egg in half lengthwise and scoop out the yolks with a teaspoon.
Preparing the filling:
1. Pâté and yolks: In a bowl, mix the chicken pâté with 3-4 boiled yolks, passed through a sieve. Add the finely chopped dill, vegeta, and pepper, mixing well until you obtain a homogeneous mixture.
2. Preparing the mayonnaise: In another bowl, mix the raw yolk with the mustard. Start adding oil gradually, continuously whisking with a whisk or mixer until the mayonnaise becomes thick. Finally, add the lemon juice for a fresh and balanced taste.
3. Adding the pickles: Rinse the pickles under cold water to remove excess salt, then chop them into small cubes. Mix them with the prepared mayonnaise, being careful not to add too much, to avoid a mushy filling.
Assembling the stuffed eggs:
1. Filling the egg whites: Fill each half of the egg white with the pâté mixture, then top with the pickle and mayonnaise mixture.
2. Serving: Arrange the stuffed eggs on a platter, facing up, to highlight their beauty. You can decorate them with a bit of fresh dill or thin slices of cucumber for a visually pleasing aspect.
Useful tips:
- Variations: You can try other ingredients, such as roasted red peppers, olives, or feta cheese, to add diverse flavors and textures to your filling.
- Storing the eggs: If not consumed immediately, keep them in the refrigerator, covered with plastic wrap, to prevent them from drying out.
Nutritional benefits:
Eggs are an excellent source of protein, B vitamins, and minerals such as iron and zinc. Chicken pâté adds extra protein, while pickles are rich in probiotics, beneficial for gut flora.
Frequently asked questions:
- Can I use quail eggs? Yes, but the cooking time will be shorter, about 3-4 minutes.
- How can I make the mayonnaise healthier? Replace the oil with Greek yogurt or avocado for a lighter and healthier version.
- How can I customize the recipe? You can add spices or herbs according to your preferences.
Delicious pairings:
These stuffed eggs pair wonderfully with a crudités salad or toasted bread with butter. Also, a glass of dry white wine or fresh lemonade will perfectly complement the meal.
Did you make it to the end of the recipe? Congratulations! I encourage you to share your result with friends and family - they will surely be impressed by your culinary talent. Bon appétit!
Ingredients: 10 eggs, 1 pastry, 400g chicken, fresh dill, pepper, Vegeta, 4-5 pickled cucumbers, for mayonnaise: 1 boiled egg yolk passed through a sieve, 1 raw egg yolk, 1 tablespoon mustard, oil, lemon juice
