The stuffed eggs simple appetizer are a must-have on festive tables, especially at Easter, filled in a thousand ways, with creams, with pesto, with Russian salad as in this case.
The stuffed eggs are perfect to serve as a finger food appetizer, even if you simply have an appetizer with friends or relatives, they will make a great impression.
Little effort, big impact, as I always say, the stuffed eggs simple appetizer can be prepared even the day before and served cold. Just prepare a tray full, maybe with different fillings, and you’ll impress everyone.
It really takes just a few simple ingredients to prepare stuffed eggs to please everyone.
Below, I leave other ideas to always fill your eggs appetizingly and quickly, and then right after the photo, we discover how to make stuffed eggs simply and quickly!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Stuffed Eggs Simple Appetizer
- 6 eggs
- 1 potato (medium)
- 1 carrot
- 3 tablespoons peas (fresh or frozen)
- 2 tablespoons spreadable cheese (Philadelphia or other)
- to taste extra virgin olive oil
- to taste salt
Preparation of the Stuffed Eggs Simple Appetizer
To prepare the stuffed eggs simple appetizer, start by cooking the eggs in plenty of water starting from cold water.
Once it comes to a boil, 8 minutes are enough.
Cool the eggs under running cold water, peel them, cut them in half and remove the hard yolks, place them in a bowl, and set everything aside.
Wash, peel and cut the potato and carrot into small pieces and blanch them until they become soft but do not mash.
Drain them and cool with cold water.
Cook the peas in the same water you cooked the vegetables, once tender, drain them and mix with the vegetables.
Now take the hard yolks set aside and mash them with a fork.
Add extra virgin olive oil in a stream until you have a thick cream, salt, and mix with the spreadable cheese which can be Philadelphia, Robiola, or whatever you prefer.
Now take the vegetables set aside and dress with the sauce made with yolks and cheese.
Salt the vegetables first and mix well, if it turns out too hard, add more oil.
Fill your egg shells with the mock Russian salad.
Sprinkle with some chopped parsley if you like.
Place in the serving dish, cover with cling film and keep in the fridge until serving time.
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How to Store the Stuffed Eggs Simple Appetizer
The eggs prepared this way can be stored in the fridge for up to two days and are not suitable for freezing as they would lose their freshness. You can substitute the cheese with simple mayonnaise, or with olive pâté or sun-dried tomato pâté (you can find the recipes in the red words)
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