Easter appetizer: hard-boiled eggs stuffed with asparagus and shrimp.
The hard-boiled eggs stuffed with asparagus and shrimp are a Easter appetizer that is simple, elegant and quick to prepare. A perfect recipe to include among the very quick Easter appetizers, ideal when you want to serve something tasty without spending too much time at the stove.
This version is a delicious variation of the classic hard-boiled eggs stuffed with tuna and a lighter alternative to fried hard-boiled eggs stuffed. The filling combines two much-loved ingredients: asparagus, a symbol of spring, and shrimp, which give the dish a pleasant touch of the sea.
To prepare them you just need to cook the hard-boiled eggs and fill them with a few selected ingredients, creating a perfect balance between land and sea flavors. The result is a refined yet very easy appetizer, perfect to serve at Easter lunch, a holiday buffet or any special occasion.
Colorful, tasty and visually appealing, these stuffed hard-boiled eggs will win over everyone: adults and children alike. Bring them to the table and the festive atmosphere is guaranteed.
See you at the next recipe… and in the meantime set the table!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons, Easter
- Energy 423.28 (Kcal)
- Carbohydrates 2.19 (g) of which sugars 1.27 (g)
- Proteins 21.57 (g)
- Fat 36.26 (g) of which saturated 1.67 (g)of which unsaturated 3.06 (g)
- Fibers 0.95 (g)
- Sodium 1,293.67 (mg)
Indicative values for a portion of 135 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
- 4 hard-boiled eggs
- 1/2 cup cream cheese
- 1 tablespoon mustard
- 1 bunch chopped parsley
- 8 shrimp (fresh or frozen)
- 16 wild asparagus
- A few drops lemon
- to taste salt
- to taste pepper
Tools: stuffed hard-boiled eggs
- Knife
- Saucepan
- Small bowl
- Colander
- Piping bags
Steps: stuffed hard-boiled eggs with asparagus and shrimp
Wash the asparagus under running water and trim off the tougher ends of the stalks. Try to reserve the tips of the asparagus and keep the more tender stems for other recipes.
In a small pot of lightly salted boiling water, cook the asparagus first for 3–4 minutes, then add the shrimp and continue cooking for another 2 minutes.
Drain everything together and let cool, then transfer the ingredients to a small bowl and season with oil, salt, pepper and a few drops of lemon.
Peel the hard-boiled eggs (see here for perfect cooking) and cut them in half lengthwise. Remove the yolks from the whites and transfer them to a small bowl.
After mashing the yolks with a fork, mix them with the cream cheese, mustard, salt, pepper and finely chopped parsley.
Transfer the prepared mixture into a piping bag fitted with a star tip and fill the egg whites completely.
Garnish each with one or two asparagus tips and a shrimp, then keep them in the refrigerator until serving.
Your stuffed hard-boiled eggs are ready: an ideal appetizer for Easter and perfect for any festive occasion. Thanks to the combination of asparagus and shrimp, these eggs offer a balanced and refined flavor in their simplicity. All that’s left is to try them and share them.
Storage and tips
Storage: Stuffed hard-boiled eggs can be kept in the refrigerator for 1–2 days covered with plastic wrap.
Tips: you can replace the parsley with chives.
You can enhance the flavor by adding a few drops of Worcestershire sauce to the filling.
FAQ
Can I use frozen shrimp?
Absolutely yes! Frozen shrimp are a great alternative to fresh ones.
Avoid cooking them while still covered in ice. Move them from the freezer to the refrigerator a few hours before or place them in a sealed plastic bag and immerse in cold water to speed up defrosting, then cook as in the recipe.What can I substitute the shrimp with?
You can substitute them with smoked salmon: cut it into thin strips for decoration.
How do I prevent the eggs from wobbling on the plate when I serve them?
Cut a very thin slice off the base of the egg white. This will create a flat base and the egg will sit firmly on the serving plate.
