Are you looking for a quick yet impressive idea for your Easter menu or a spring buffet? The stuffed eggs with salmon and mixed greens are the perfect solution! Forget the usual stuffed eggs loaded with mayonnaise: this version is light, colorful, and incredibly tasty.
The secret of this recipe lies in the cream made with fresh salad, toasted pine nuts, and smoked salmon, which combined with the yolks creates a velvety and fragrant filling.
It’s an appetizer that can be prepared in a flash (just the time to boil the eggs!) and brings a breath of freshness to the table. Whether it’s for the Easter lunch or a fancy dinner on the terrace, these stuffed eggs will literally be snatched up!
Let’s go right under the photo to find out how to prepare the Stuffed Eggs with Salmon and Mixed Greens, but first, check out the other stuffed egg recipes below 😉
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Easter, All seasons
Ingredients for Stuffed Eggs with Salmon and Mixed Greens
- 4 eggs
- 3 cups mixed greens
- 3 oz smoked salmon
- 3 tbsps extra virgin olive oil
- 1 tbsp pine nuts
- to taste black pepper (ground)
Preparation of Stuffed Eggs with Salmon and Mixed Greens
To prepare the eggs, first boil the eggs starting with cold water, as soon as it starts to boil count 8 minutes for perfect cooking.
Meanwhile, chop the pine nuts in the glass of an immersion blender along with the extra virgin olive oil.
Once the pine nuts are coarsely chopped, add half of the smoked salmon cut into chunks and blend again for a few seconds.
Then add the washed and dried mixed greens (very well) and blend again until you have a coarse cream. If you prefer a smoother mousse, just blend a few more seconds.Now that the eggs are cooked, cool them under cold running water, leaving them to soak for a few minutes, then peel them, cut them in half, and gently remove the yolks.
Break the yolks with the tines of a fork and add them to the greens’ cream, mixing well to combine.
Do not salt the filling until you have tasted it, as smoked salmon is already very salty.
Now you’re ready to assemble the stuffed eggs with salmon and mixed greens, using a spoon fill the egg halves applying slight pressure to compact.
Decorate with the remaining coarsely chopped smoked salmon and finish with a generous sprinkle of freshly ground black pepper.Place the stuffed eggs with salmon and mixed greens in the fridge for at least 30 minutes before serving.
Notes
The stuffed eggs can be stored in the refrigerator for up to 1 day in an airtight container.
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(FAQ) Frequently Asked Questions about Stuffed Eggs with Salmon
How can I get perfect hard-boiled eggs that peel easily?
To avoid the annoying “green ring” around the yolk, count exactly 8-9 minutes from the moment of boiling. To peel them without breaking, pass them immediately under cold running water or immerse them in a bowl with ice water: the thermal shock will help the skin detach from the white.
Can I prepare the cream in advance?
Certainly! You can prepare the cream of mixed greens, pine nuts, and salmon a few hours in advance and store it in the fridge.
I don’t like mixed greens, what can I use instead?
You can replace the mixed greens with arugula for a spicier touch, or with fresh baby spinach for a milder flavor.
Can I use fresh salmon instead of smoked salmon?
Yes, but you will need to quickly sear it in a pan or steam it before blending.
