Stuffed Eggs - 15 Delicious Recipes

Stuffed eggs are eaten on the festive table without a trace. Simplicity in preparation, a variety of fillings turn them into a favorite treat of children and adults. It seems that the dish is not new, but it is very simple to surprise guests - it is enough to master the unusual types of fillings. We offer tasty and simple options for stuffed eggs.

Mushrooms Stuffed Eggs

The combination of mushrooms and eggs impresses even experienced gourmets: the aroma of mushrooms emphasizes egg tenderness, and the food leaves a very pleasant aftertaste.

It is not necessary to buy mushrooms for egg filling. You can take pickled mushrooms, any frozen mushrooms, and even dried (previously soaked in boiling water). The main thing is to grind them so that the pieces are less than 2 mm.

For cooking, we need - a few mushrooms, onions, vegetable (or butter), eggs, mayonnaise or sour cream, salt, pepper.

A step-by-step recipe is as follows:

1. Boil 3 hard boiled eggs.
2. Pour them with cold water so that the shell cleanses faster.
3. Cut the eggs into halves.
4. Take out the yolk.
5. Cut the mushrooms and onions very finely.
6. Fry mushrooms and onions in a pan.
7. Add the mushrooms to the yolks.
8. Season with salt and pepper.
9. Dress with mayonnaise.
10. Put a dessert spoon of mushroom filling inside each half of the egg.
11. Spread each egg on a large flat dish.
12. Garnish with parsley branches.

If pickled mushrooms are used for the recipe, it is not necessary to fry them. You can simply cut them into pieces, mixed with green onions and yolks.

Stuffed eggs should not be done in large quantities with the same filling; prepare them 3-4 types so that everyone can taste their favorite snack.

Cheese and Garlic Stuffing

In our country, they like to use cheese and garlic as a filling for bread, thin plates of ham or smoked ham. Eggs stuffed with cheese filling, enjoy the unconditional love of all from small to large. And they are preparing simply elementary!

 

To begin with, it is important to grate the cheese on a fine grater, add a little garlic there and add a little salt if the cheese is freshish. We cut the boiled eggs into pieces, take out the yolks, and fill the core with a gentle cheese paste. We spread it on a dish, decorate with parsley sprigs and serve with cherry tomatoes.

The best cheese for eggs is with speck; fresh varieties do not mix well with proteins - the taste is unexpressed.

With onions and ham

No guest will go hungry if you offer eggs stuffed with onions and ham or ham. The truth is, you can’t save on ham - you need a product of the highest grade, preferably from beef and pork.

We act very simply:

1. Cut the ham and onion into small cubes.
2. Fry them over high heat until golden brown.
3. Dress with sauce from grated yolks, Dijon mustard, natural yogurt.
4. We stuff the halves of the eggs.
5. Serve them on a tray or flat plate.
6. Serve with fresh vegetables.

The combination of spicy sauce, slices of ham and onions can sound even brighter if you rub a little cheese into the filling. But you can do without cheese: the eggs, therefore, will be delicious.

With herring foreshmak

Forshmak from herring can be called a legend of Jewish cuisine. This dish is adored in many parts of the world, where it is valued for piquancy, freshness and lightness. Each Jewish mother has her own recipe for mincemeat, and there is no point in proving to her which recipe is better! We will teach you how to cook according to the basic recipe, and you are free to experiment with proportions, making them more or less.

We will need:

• herring - 1 pc. weighing up to 0.5 kg;
• onions -1 head;
• crust of a white loaf;
• butter - 60 g;
• chicken eggs - 4 pcs.;
• a big sweet and sour apple.

We grind herring, remove the skin, take out even small bones. We cut an apple, onion into 3 cm pieces. Soak the baton in advance in water, cut the butter into cubes. We mix the components and punch them with a submersible blender, thoroughly mix the mass, seasoning to taste with black pepper. It remains to fill the egg boats with mincemeat and serve on a large dish.

In the original recipe, eggs are added immediately to the mincemeat, but we stuff half the eggs with a herring paste and they emphasize the unusual taste of this light, satisfying snack.

Beetroot Filling

For those who are tired of the traditional herring under a fur coat, we recommend preparing a light version of the salad served in half the eggs. To do this, three boiled beets on a coarse grater, mix with yolks, mayonnaise, you can add a little mustard. Cut the herring into fillets and cut into neat slices 1.5 cm wide.

Now we stuff the eggs with beetroot filling, lay a piece of fish on top, decorate with green onion feather. Once you have to bring such an appetizer to the table, as your choir will demand a repetition: the eggs, minced meat, herring go perfectly like an appetizer under an ice-cold "little white".

Mustard and eggs are an excellent culinary tandem; just do not get spicy, it is better if the mustard is soft, aromatic, slightly sweet.

Eggs Stuffed with Cod Liver

Salad from cod liver leaves in the form of a snack just with a bang. It is usually served in a large bowl. But, if you cook eggs stuffed with cod liver, the serving will be very effective, and the taste will only win. The main thing is to prepare a quality salad for the filling.

Cod liver salad is prepared as follows:

1. Cook rice, but so that the grains do not fall apart.
2. Cut the onion into small cubes, scald with boiling water.
3. Mix cod liver with onions, rice, yolks.
4. Dress with mayonnaise.
5. Season with salt, black pepper.

It remains to stuff the halves of the eggs with a delicious salad and serve, decorating with celery leaves or olives.

Note! Any dish should have only good mayonnaise: cheap options have a very pronounced taste of starch, additives, which greatly spoils the quality of the finished snacks. Nutritionists say that low-calorie mayonnaise is more harmful than fatty ones, so feel free to indulge yourself on them on holidays, trying to comply with the measure.

Stuffed with caviar

The best snack for the new year is eggs stuffed with red caviar. This is a delicacy and a great alternative to fed up with all the sandwiches. And cooking it is surprisingly easy!

Follow the recommendations:

1. Boil the eggs.
2. Cooling down.
3. We take out the yolk from the core.
4. Knead the yolk with a fork.
5. Add cream cheese and some Dijon mustard.
6. We fill the eggs with mass, but not completely, leaving room for caviar.
7. On top of each egg, spread a teaspoon of red caviar.
8. Serve with sprigs of parsley.

Do not demonstrate the attraction of unprecedented generosity, adding only eggs to the eggs. It simply “hammers” the taste of an egg, and the dish loses its sophistication, delicacy, which is appropriate for a fish delicacy, but cream cheese will add integrity to the taste.

With rice and soy sauce

Eggs stuffed with boiled rice and soy sauce will appeal to all fans of Pan-Asian cuisine. Especially if finely chopped boiled squid or any other seafood in rice.

Cooking the filling like this:

1. Boil the rice to a state where the grains remain elastic.
2. Finely chop the shrimp, squid, mussels - for these purposes you can buy a ready-made cocktail of seafood in oil, it is possible with smoked smack.
3. Mix seafood, rice, yolks.
4. Season with soy sauce.
5. We start the eggs.

The dish is served on a round dish and looks very impressive if you lay out the “nests” of seaweed among the eggs and sprinkle everything on top with sesame seeds toasted in a dry skillet.

It is interesting:eggs in a bag

With yolk, sour cream and horseradish

In the distant famine, students stuffed eggs “by themselves,” that is, they simply removed the yolks from the eggs and ground them with sour cream or mayonnaise. The most delicious and easiest option, even when there is practically nothing in the refrigerator, are eggs stuffed with yolks, sour cream and horseradish.

We cut the boiled eggs into two parts, take out the yolks and rub them in a separate bowl with horseradish and sour cream, slightly salting. Adjust the degree of severity at your own discretion - the horseradish is quite vigorous, so a snack can turn out to “tear your eyes out”. It remains only to stuff the halves with paste and put on a dish.

You can add a little cream to soften the sauce.

With crab sticks

You can scold crab sticks as much as you like for a dubious composition, but they don’t stop being tasty from this. Crab salad can be served in eggs, surprising guests with an unusual serving and an original combination of flavors.

 

The first option is very simple: stuff the eggs with an easily prepared salad of crab sticks with rice, corn. But try to cook an interesting option from crab sticks, onions, and a small sweet and sour apple.

To do this, chop the sticks or crab meat, chop the onion there, finely three little apples, yolks, season with mayonnaise or sour cream. The highlight of the salad will be a sauce based on mustard seeds of different colors (it is easy to purchase at any supermarket). Add a little such mustard and mix thoroughly.

The barely perceptible sweetness of the sticks, the acidity of the apple, the sharpness of the onion and the bursting bubbles of mustard seeds are a delightful combination, and it is very simple to verify this only once having prepared the dish.

Sprat stuffed eggs

Sprat paste, pieces of sprats mixed with mashed yolks, seasoned with finely chopped parsley, are not only eaten in an instant - guests are asked for supplements.

Cooking by following the steps:

1. From a jar of sprats, pour the oil into a separate container.
2. Finely cut.
3. Add to them a little red onion, cut into tiny cubes.
4. Mix with mashed yolks.
5. Season with oil remaining from under the sprat.
6. We start the eggs with sprat "cream".
7. Garnish with finely chopped parsley.

Serve eggs on a plate with pickled gherkins and capers, and be sure to offer guests garlic croutons of brown bread.

With shrimp

 

Shrimps perfectly complement eggs - such an appetizer is very light, delicate, at the same time satisfying, especially if you mix shrimps with any cream cheese. To prepare the filling, finely chop the boiled shrimp, mix them with cream cheese, mashed yolks. For juiciness, you can add a little whipped cream to the cream. We stuff the cream with boiled eggs and eat, enjoying every bite.

This option is easy to prepare for a children's birthday: children simply love a snack!

With chicken liver

Soft chicken paste mixed with butter will be the best addition to boiled eggs. You can cook chicken pate according to your favorite recipe, and then just season them with half the boiled eggs.

Be sure to serve the dish with halves of cherry tomatoes, croutons of white bread - you get an appetizing and very modern appetizer.

With smoked salmon

Smoked salmon, curd cheese, a little cream, added to the halves of eggs - after such an appetizer life blooms with bright colors!

 

For an appetizer, smoked salmon fillet is cut into cubes, mixed with cottage cheese like Philadelphia, seasoned with cream to give a light consistency, slightly beat everything with a fork. We start the eggs, and lay them directly on the leaves of fresh arugula. Serve with slices of warm bread, rolls sprinkled with sesame seeds.

Eggs stuffed with avocados - healthy and tasty!

Avocado is a wholesome fruit that has begun to be very popular lately. It contains the very fats that help lose weight. Protein and pulp of avocado is an ideal option for a healthy snack, hearty snack, a full breakfast, especially if you serve it with toast from whole grain bread.

We need only a very ripe avocado, whose pulp is easily rubbed with a fork, turning into a delicious gruel. Knead the avocado, season with lime juice, stuff the egg halves, decorate with greens. Yolks in this dish will not be needed, but good olive oil, a little white ground pepper - the components are required. The dish is suitable for everyone who devotes a lot of time to sports and wants to change their appearance for the better.

There are even more options for stuffing eggs: they combine extremely well with almost all vegetables, sausages, cheeses. But make sure that the eggs are fresh, and even better rustic: then the appetizers will be several times tastier.