Eggs stuffed with mortadella mousse and peas: the easy and quick recipe for a gourmet appetizer ready in minutes

These eggs with mortadella mousse are the perfect starter to impress with simplicity. The creaminess of the mortadella meets the sweetness of the peas in a tasty, colorful bite, ideal for spring buffets or Easter lunch.

All served on a bed of spring salad.

thought for you:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 15 Minutes
Cooking time: 16 Minutes
Portions: 4
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

486.01 Kcal

calories per serving

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Energy 486.01 (Kcal)
Carbohydrates 8.25 (g) of which sugars 2.83 (g)
Proteins 31.58 (g)
Fat 36.46 (g) of which saturated 12.93 (g)of which unsaturated 16.06 (g)
Fibers 2.56 (g)
Sodium 825.42 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

8 eggs (hard-boiled 16 minutes)
9 oz mortadella (Bologna)
2/3 cup ricotta (or spreadable cream cheese)
1/4 cup heavy cream (add gradually to adjust the consistency)
1/3 cup grated Parmesan cheese
1 cup peas (boiled)
1 pinch nutmeg
as needed mixed salad

Eggs stuffed with mortadella mousse

Tools

We need:

1 Small saucepan
1 Bowl
1 Hand blender
1 Piping bag
1 Plate

Steps

Let’s go to the kitchen to prepare

Make hard-boiled eggs: cook them for about 15 minutes, then drain and immerse them in cold running water; this will help you peel the shell more easily.
Cut the eggs in half and remove the yolk.
Be careful not to throw it away; I will show you how to make a light mayonnaise, click here.
Here’s how to prepare a velvety, firm mortadella mousse, perfect for using with a piping bag as shown in the image.
Blend: Put the mortadella cut into cubes in a food processor. Start blending until you obtain a very fine paste.
Add the cheeses: Add the spreadable cheese (or ricotta) and the Parmesan. Continue blending until the mixture is homogeneous.
Make the mousse velvety: Add the cream in a thin stream little by little while the mixer is running.
This step is crucial: the cream gives the mixture a “frothy” and light texture, but be careful not to make it too runny.
Flavor: Add a pinch of nutmeg if you like a spiced note.
The finishing touch (for a professional result):
If you want an ultra-smooth mousse, pass it through a fine-mesh sieve using the back of a spoon. This will remove any small mortadella lumps that could clog the piping tip.
Cooling: Let the mousse rest in the refrigerator for at least 30-60 minutes before using. The cold will help the fat in the mortadella and cheese firm up, allowing the decoration to hold its shape.
Transfer the mousse into a piping bag fitted with a star tip, and decorate.
To achieve the photo effect, use an open or closed star tip.
Squeeze with steady pressure starting from the center of the egg hollow and create a small spiral motion upward.
Garnish each egg with boiled, cooled peas and place the eggs on a bed of spring salad.