The hard-boiled egg baskets are original and eye-catching appetizers to serve at the table for special occasions (such as Easter or Easter Monday). These baskets are easy to make and are filled with a mixture similar to Russian salad: hard-boiled eggs, mayonnaise, cherry tomatoes, and peas. I garnished the edges of the baskets with chopped parsley, while I made the handle with chive strands (you can also use parsley stems). With these hard-boiled egg baskets, you’ll amaze and delight everyone at the table!
Also try:
Bacon and Egg Baskets
Eggs with Bacon and Guacamole
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Easter Menu
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4Pieces
- Cooking methods: Stovetop
Ingredients
- 4 Eggs
- 2 Cherry Tomatoes
- 4.2 oz peas (cooked)
- 2 tbsp Mayonnaise
- 1 sprig Parsley
- 4 strands Chives
- to taste Salt
Preparation
To make the hard-boiled egg baskets, first cook the hard-boiled eggs. Place the eggs in a small pot and cover with water; once boiling, cook for about ten minutes. Once ready, drain them and run them under cold water, and let them cool.
Peel all the eggs and, with the help of a knife, cut off the top part of the eggs (setting them aside). Also cut the bottom part to flatten the base.
With the help of a knife, gently remove the yolks from the eggs and place them in a bowl. Dice the parts previously removed from the eggs and set aside; add them to the bowl with the removed yolks. Mash the yolks with the back of a spoon.
Dice the cherry tomatoes and add them to the bowl with the yolks. Then add the peas and mayonnaise, salt to taste, and mix the ingredients with a spoon until obtaining a homogeneous mixture.
Fill the egg baskets with the mayonnaise and vegetable mixture prepared earlier. Chop the parsley and place it around the edge of the egg baskets. Create the basket handles with the chive strands by inserting both ends into the eggs.
Place the hard-boiled egg baskets in the fridge, covered with aluminum foil, and serve when needed. Enjoy!
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