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My nephew wanted stuffed eggs with pate. I executed myself, each with different desires ...

  • 5 eggs
  • 1 box PATEU BUCEGI 100gr
  • 1 teaspoon mustard
  • 1 teaspoon sour cream
  • 3 teaspoons yogurt
  • 1 yolk or raw
  • salt
  • pepper
  • oil

Servings: -

Preparation time: less than 30 minutes


Boil eggs as hard as possible, clean them, cut them in half and remove the yolks. Make a mayonnaise from a raw yolk and a boiled one, add the yogurt, sour cream and season with salt and pepper. Leave a little mayonnaise for garnish. Mix the mayonnaise with the pate and yolks, beat well like a foam and fill the egg halves. The remaining mayonnaise is thinned with a little milk and decorated stuffed eggs.

We always have a lot of uneaten red eggs left after Easter, but it's a shame to throw them away. So, better yet, we turn them into stuffed eggs in all sorts of combinations!



a teaspoon of fresh butter

a few lettuce leaves

Method of preparation: Boil hard-boiled eggs, peel them and cut them in half lengthwise. Remove the yolks and mix them with the goose liver, then add the butter, salt and a teaspoon of Vegeta spice, all competing for an enticing taste. With this composition fill the egg halves, which are placed on a plate on a layer of lettuce with mayonnaise.



150 grams of smoked sheep curd
1 avocado

Method of preparation: Grate the curd and mix it with the mashed egg yolks, then add the avocado paste, type guacamole (drizzle with fresh lemon juice, 2 egg yolks, salt and pepper to taste), with which you will get a tasty consistent filling. Finely chop the green onion, add it to the filling and season with salt, pepper and. Fill the eggs with the resulting composition.



a few lettuce leaves

Method of preparation: They are preparing as before. Replace the cucumbers in vinegar with stewed and finely chopped mushrooms.



1 teaspoon fish paste (anchovies)

a few lettuce leaves

Method of preparation: Boil hard-boiled eggs. After they have cooled, they are cleaned and cut lengthwise. Carefully remove the yolk from the egg whites, without the egg whites breaking. Put the yolks in a bowl, add the butter and a teaspoon of fish paste. All these are rubbed well until a homogeneous paste is obtained with which the egg whites are filled. Place on a plate and put lettuce leaves around.



Method of preparation: Prepare the six eggs as before. Rub the yolks given through the sieve with the mustard, the raw yolks, salt, oil poured little by little, like mayonnaise. Separately, wash and clean the sardines from the bones, cut a few capers very finely and 2-3 small cucumbers in vinegar. Mix all this with half of the mustard sauce and fill the egg halves. A cap is placed on each egg. the remaining sauce is poured into a plate, and the eggs are carefully placed on top. Put lettuce leaves or slices of moon radish all around.



100 grams of poultry or ham

a few lettuce leaves

Method of preparation: Boil hard-boiled eggs after they have cooled, clean them, cut them in half wide and cut a little from the rounded ends, so that the eggs can stand like glasses. Remove the yolks and divide in two. Half is passed through a sieve and mixed with a tablespoon of mustard, raw egg yolks and a pinch of salt. Add the oil, pouring a little and stirring constantly, until the sauce is ready. The yolks left aside are rubbed well with boiled or roasted poultry or ham, given through the mincer. Add the finely chopped cucumbers and a tablespoon or two of the sauce prepared before. Add salt and pepper to taste. Fill the eggs with the tip with this composition. Pour the sauce into the plate with which they will be served at the table, and place the stuffed egg halves on top. Put lettuce leaves or chopped asparagus around.

  • 12 eggs
  • 1 chicken liver pate
  • 2 teaspoons mustard
  • mayonnaise
  • 2 tablespoons yogurt
  • salt
  • pepper

To get stuffed eggs, start by boiling hard-boiled eggs. For those who are new to cooking, a simple method: put the eggs in cold water until they are completely covered. Put the pan on medium heat and when the water starts to boil, lower the heat and let it boil like this. Remove the eggs in 12 minutes.

Drain the hot water and then cover with cold water, then leave for about 15 minutes to cool completely. Then peel the eggs. It is advisable to use not even the freshest eggs because they will peel much easier.

Stuffed stuffed eggs

Prepare the mayonnaise while the eggs are boiling. Put a little salt in the mayonnaise. Boiled eggs are cut in half along their length. Then remove the yolks and set aside in a bowl. Rub them well with a fork until they break.

Add the pate, salt and pepper, then rub until a completely homogeneous paste is obtained. Then add the mustard and put 4 tablespoons of mayonnaise. Mix well until a fine, frothy paste is obtained. Fill the spirit with this paste.

In the rest of the mayonnaise, add the yoghurt and then mix. On a plate put a layer of mayonnaise with yogurt on which to put the egg whites with the cut on top.

Using the spirit, fill in the blanks of the egg whites. Sprinkle chili or paprika over eggs using a tea sieve. Sprinkle a little chopped parsley over the eggs. These stuffed eggs thus obtained are kept in the refrigerator and served cold.

Easter 2020. Stuffed eggs, the simplest recipes for the festive meal

Easter 2020. Easter appetizers. Stuffed eggs Photo:

Easter 2020. Easter appetizers. Stuffed eggs Photo:

Stuffed eggs, an appetizer that should not be missing from the festive Easter table. Choose the composition that is best for you from the options below.



To start, boil the eggs for 15 minutes over medium heat. Calculate the time after the water starts to boil. After the eggs have boiled well, let them cool for a few minutes, then put them in a bowl of cold water (you can also add ice) for a quick peeling. Cut the eggs in half.

Mix the yolks with the four "sets" of ingredients below, separately, and pass well with a fork. Once each mixture is ready, start filling each half of the egg, egg white, with a posh or a teaspoon.

After you have finished filling all the eggs, place them on the trays, trays, plates you have chosen. You can finally garnish on the plates, among the stuffed eggs, with paprika, parsley leaves, cherry tomatoes, mustard seeds.

Eggs stuffed with salsa sauce

Yolks from 5 boiled eggs
Garlic powder 1 tsp
Hot paprika 1 teaspoon
2 tablespoons hot salsa sauce (you can buy it from the supermarket or you can make it at home - see the recipe below)
Finely chopped pickled donut - a quarter (or how much you think you need, it also depends on the size of each egg)
Mayonnaise - 2 tbsp
Mustard 1 tsp

To decorate the eggs, use spicy paprika and finely chopped fresh donut.

Sauce sauce

It only takes 10 minutes to make your own salsa sauce at home and all you need is a blender, a few simple ingredients, and a good knife. You can halve the amounts of ingredients below if you want a smaller amount of sauce.

Sauce sauce ingredient:

- 800 grams (2 cans) of peeled tomatoes
- 1 cup chopped parsley
- half a chopped red onion
- 2 hot peppers, pitted, finely chopped (you can use any kind of pepper you want and put a mixture of spices)
- 2 tablespoons lemon juice
- a quarter teaspoon of coarse salt

* If you do not use hot peppers, but normal peppers, you can add your favorite mixture of spices, but pay attention to the salt you add, in addition to the coarse one.

Method of preparing salsa sauce:

Put all the ingredients in a blender or food processor. Mix them with a spatula first. Turn off the blender from time to time to mix and taste. Stop mixing when it's the way you want it. Then add salt and lemon if needed. Then pour it into a bowl and put it in the fridge in the fridge for at least half an hour before using it, serve. The sauce can be kept cold for up to a week.

Eggs stuffed with bacon

Yolks from 5 boiled eggs
Fried bacon 3-4 slices
Cheddar cheese cut into small cubes
Salt and pepper
Cream 3 tbsp
Finely chopped green onions

To decorate the eggs, use finely chopped green onions and bacon.

Eggs stuffed with mayonnaise and pickles

Yolks from 5 boiled eggs
Finely chopped pickled cucumbers 2-3 pieces
Salt and pepper
3 tablespoons mayonnaise
Mustard 1 tbsp

To decorate the eggs, use parsley and paprika.

Eggs stuffed with avocado and garlic

Yolks from 5 boiled eggs
Avocado 1 piece
Green bell peppers - a quarter of peppers
Lemon juice 2 tbsp
Finely chopped garlic 1 puppy
Tomatoes 1 piece
Red onion - a quarter of onion

Stuffed eggs

As far as I'm concerned, stuffed eggs are a useless food in 99% of cases. It never occurred to me to miss or crave, to look for them, or to hope that some aunt would serve me with them. I came across stuffed eggs eaten completely accidentally on a few (few) occasions when I felt that the politeness with which I eat what I am offered when I am a guest is rewarded, not punished. Usually the eggs are filled with an indigestible mixture and covered with a manion that is too greasy or too tasteless, sometimes sour, sometimes salty. Small islands of uncertain taste of cholesterol rising from puddles of tasteless fat.

Don't get me wrong, I'm not obsessed with slim & ampfit, I love fat and I haven't been interested in what's healthy and what's not for years (the concept is too lax, I decided to follow the principle of joy, respectively if it brings me joy it's healthy, if not, no), but it's important that the food, no matter what it looks like, tastes good. That's how the stuffed egg that I present to you today appeared and that you can reproduce (if you think it's worth it) without any hassle.

I assume you are able to boil a hard boiled egg. It should not be hard, boil the egg and leave it there for ten minutes, it will be hard without a doubt. Cut it in half lengthwise, remove the yolk and mix it with half a teaspoon of sour cream, a teaspoon of goat cheese (there are several types of cheese, more or less spreadable) and a knife tip. truffle cream (again, you can find truffle cream in the supermarket or delicatessen, which is a mixture of cultivated or forest mushrooms with oil and black or white truffles) or olive cream.

Fill the egg halves with this mixture, garnish with raw beets, thyme / thyme, season with salt, pepper, hot pepper flakes. Also as a spice you can use a few drops of extra virgin olive oil. As for mayonnaise, I'm not teaching you now how to make it, you probably already know, I'm just telling you that it's not wrong to season it, to give it a taste. Not to mention that you can make very little and mix it with fatty, creamy yogurt. It's a compromise, but it's a good one. Both for today. Stay healthy.

Stuffed egg recipe

1. Eggs stuffed with ripe tomatoes and tuna


  • 8 eggs
  • 2 canned tuna in oil or own juice
  • 3 tablespoons ripe tomatoes (45 g)
  • 2 tablespoons pitted olives (30 g)
  • 3 tablespoons baked peppers (45 g)
  • Salt and pepper (to taste)


  • 1 egg yolk
  • 2 tablespoons lemon juice (30 ml)
  • 1 cup sunflower oil (350 ml)
  • Salt
  • Crushed garlic


  • Boil the eggs in a pot for 10 minutes. Then put them in cold water for 10 minutes and peel them.
  • Put the yolk in a blender or use a mixer. Then add half a cup of oil, lemon juice and salt.
  • Start mixing and gradually add the rest of the oil. When ready, put the mayonnaise obtained in the refrigerator.
  • Cut the peeled eggs in half. Separate the yolks and set aside.
  • Put the tuna, ripe tomatoes, egg yolks and olives in a bowl and mix with a mixer. The goal is to create a paste, to which you can add salt and pepper (to taste).
  • Fill the boiled egg whites with this paste.
  • Cover the pasta with mayonnaise and, if you want, add a little crushed garlic.
  • Decorate the eggs stuffed with peppers and finely chopped olives.

2. Eggs stuffed au gratin with ham


  • 4 eggs
  • Ham (250 g)
  • 1 tablespoon mustard (15 ml)
  • 1 tablespoon mayonnaise (15 ml)
  • 3/4 cup mozzarella (100 g)
  • 1 cup pitted olives (50 g)
  • Vinegar
  • Salt
  • Pepper


  • Boil the eggs in a pot to which you add a little vinegar to peel them more easily. Let them boil for 12 minutes.
  • For the filling, mix in a bowl the boiled egg yolks, mayonnaise, mustard and the ham cut into short, fine strips.
  • Stir until you get a cream, to which you can add a little salt and ground pepper.
  • Fill the egg whites with this mixture and cover the eggs stuffed with grated mozzarella.
  • Put the eggs in the oven at 180 ° C for 10 minutes or until the cheese melts. Be careful not to burn it.
  • Serve this recipe with stuffed eggs au gratin with a few olives.

3. Eggs stuffed with vegetables and bechamel sauce


  • 8 eggs
  • 1/2 onion
  • 1 red
  • 1/2 eggplant
  • 1/2 red pepper
  • 2 jars of bechamel sauce (400 ml)
  • 1/2 cup grated cheese (about 50 g)
  • 3 tablespoons olive oil (45 ml)
  • Salt
  • Pepper


  • First, turn on the oven at 190 ° C.
  • Cut onion, eggplant and red pepper into small pieces.
  • Saute onions and peppers in a pan over low heat, for 10 minutes. Then add the eggplant and cook for 5 minutes.
  • Add the tomato, preferably grated. Add salt and pepper and cook for another 20 minutes.
  • Boil the eggs for 10 minutes. Take them off the heat, let them cool and peel them.
  • Cut the eggs in half and mix the boiled egg yolks with the sauteed vegetables. Then fill the egg whites with the freshly prepared mixture. Put them in a baking tray, cover them with bechamel sauce and sprinkle full cheese on top.
  • Bake for 10 minutes. Then set the oven on the au gratin program and leave them for another 5 minutes.
  • Serve this recipe for eggs stuffed with toast.

4. Recipe for eggs stuffed with guacamole


  • 8 eggs
  • 2 well-baked avocados
  • The juice of two lemons
  • 2 ripe tomatoes
  • 2 small onions
  • 1 clove of garlic (5 g)
  • 1 tablespoon cilantro (15 g)
  • Salt and black pepper


    in sufficient water for 10 minutes.
  • Cut the avocado and remove the seeds. Using a spoon, scoop out the cooked pulp and place in a bowl.
  • Add lemon juice to prevent oxidation of the avocado pulp.
  • Add the yolks and finely chopped onion, garlic and tomato.
  • Mix the ingredients well.
  • Add salt and black pepper to taste.
  • Then, fill the boiled egg whites with the freshly prepared guacamole paste.
  • Serve the dish with nachos and fermented cream.

Olsson, V., Håkansson, A., Purhagen, J., & Wendin, K. (2018). The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise. Foods.

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Method of preparation

Stuffed eggs-simple

Put the eggs in hot salted water with a spatula so as not to break them. Let them boil for about 15-20 minutes

Mushrooms stuffed with meat and quail eggs in a cheese nest

Carefully remove the legs of the mushrooms, then clean them of the skin and place them with the hole.