Stuffing eggs does not require much skill, it is enough to have a good imagination. You can make a wonderful appetizer that decorates the festive table, or you can just eat it for breakfast. In any case, this is a very tasty and healthy dish that no one will refuse.
Pick your recipe
First of all, the eggs are boiled. It is better to do this in salted water so that the shell does not burst and the protein does not leak during cooking. So that the eggs are easily cleaned, immediately after cooking they are dipped in cold water.
Chilled and peeled eggs are cut lengthwise. They take out the yolks and put them in a bowl, convenient for grinding. Mayonnaise is added to the yolks and triturated.
Well, now - there is room for the hostess's imagination. The filling can be chosen for every taste. You can add parsley or dill greens, green onions or tarragon, the main thing here is to observe the measure.
Fried onions will give the appetizer a mouth-watering aroma, and raw (pre-marinated for 30 minutes) - spicy and piquant.
For the filling, it is better to use hard cheese, preferably spicy. Rub cheese on a fine grater.
Options with fish can be very diverse: sprats, canned salmon, saury, hot or cold smoked mackerel, herring.
Of the meat additives, ham, smoked or boiled sausage, carbonade, cervelat or simply boiled meat are usually preferred.
A very popular supplement is mushrooms in any form: pickled, fried, fresh, canned.
Selected additives are thoroughly mixed with yolk and mayonnaise and fill the proteins to the volume of a whole egg. Stuffed eggs are poured on top with mayonnaise (you can draw a net with it) or decorated, for example, with caviar, tomato, cucumber, boiled carrots, greens.
You can stuff the eggs in another way - remove the hat, take out the yolk and fill with the filling. Thus, the housewives make cute "mushrooms" and "chickens."
When served, the stuffed eggs are laid out on a plate decorated with green lettuce. A test stand is made of slices of bell pepper, cut across.