The potato and egg baskets are an easy, quick, tasty, and delicious Easter appetizer. For the Easter holidays, I wanted to prepare savory baskets and decided to make them with grated potatoes. I filled them with hard-boiled eggs, salad, mayonnaise, and they were a hit! Potato and egg baskets can be prepared in just a few minutes, you can also make them in advance. They have a delicious and creamy filling that everyone, both adults and children, will love. You will make a great impression with little effort. They are also perfect as an edible Easter placeholder!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6 potato and egg baskets
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 cups potatoes (already peeled)
- 3 tbsps cornstarch
- 3 hard-boiled eggs
- to taste salt
- to taste black pepper
- to taste mayonnaise
- to taste valerian (lamb's lettuce)
- to taste peppercorns and carrot for decoration
Steps
Potato and egg baskets are super easy and quick to prepare; first, peel the potatoes and grate them with a large-holed grater (the type you use to grate cheese into flakes). If they are very watery, squeeze them out.
Mix the grated potatoes with cornstarch, salt, black pepper, and blend everything together.
Brush muffin cups with a little extra virgin olive oil and put some potato mixture inside. Press it down with a small glass to shape it into a basket.
Brush the baskets with a little oil and bake them in a preheated oven at 392°F for 20-25 minutes until they are golden.
In the meantime, cook the eggs until hard-boiled; count 9 minutes from when they start to boil, drain, cool, peel and cut them in half.
Once cooked, remove the baskets from the mold and fill them with a bit of mayonnaise, half a hard-boiled egg, and a few valerian leaves. I also created a hen with a hard-boiled egg, decorated with peppercorns and carrots to make the eyes, beak, and crest of the little hen.
Notes:
If not served immediately, potato and egg baskets can be stored in the fridge for one day. If you want to prepare them in advance, I recommend making the baskets, cooking the hard-boiled eggs, and assembling the appetizer just before serving. These rustic baskets are good both hot and cold.
Other Easter appetizer recipes HERE
