The simple stuffed egg appetizer is a must on festive tables, especially for Easter, stuffed in a thousand ways, with creams, with pesto, with Russian salad as in this case.
The stuffed eggs are perfect to serve as finger food appetizers. Whether you simply have a drink with friends or family, they will make you look great.
Little effort maximum impact, as I always say, the simple stuffed egg appetizer can be prepared even the day before and served cold, just prepare a tray full, perhaps with different fillings, and you’ll make a great impression.
You really need just a few simple ingredients to prepare stuffed eggs to please everyone.
Below, I leave you some ideas to always stuff your eggs in a tasty and quick way, and then right after the photo, let’s discover how to make the simple stuffed egg appetizer!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients for the Simple Stuffed Egg Appetizer
- 6 eggs
- 1 potato (medium)
- 1 carrot
- 3 tablespoons peas (fresh or frozen)
- 2 tablespoons cream cheese (Philadelphia or other)
- to taste extra virgin olive oil
- to taste salt
Stuffed Eggs with Vegetable Salad: The Easy and Quick Easter Appetizer
Boiled eggs are a symbol of Easter, and this version stuffed with a homemade “mock Russian salad” is perfect to start the festive meal. They are fresh, colorful, and always loved by everyone!
The first step is to obtain perfect boiled eggs, with the yolk well-centered and easy to extract.
– Place the eggs in a small pot with cold water. Bring to a boil and, from that moment, count exactly 8 minutes.– Once ready, drain them and immediately pass them under cold running water (or in a bowl with ice): this thermal shock will make shell removal easier.
– Peel them carefully, cut them in half lengthwise, and extract the yolks. Place the yolks in a small bowl and set the egg white “shells” aside.
For an elegant result, it’s essential that the vegetables remain intact and vibrant in color.
– Wash, peel, and cut the potato and carrot into very small cubes (about 1/8-1/6 inch), trying to make them all the same size.– Blanch them in salted water for about 5-7 minutes: they should be tender but still “al dente”.
– In the same water, cook the peas until they are soft.
– Drain everything and pass the vegetables under cold water to stop the cooking and set the colors.
Instead of the classic mayonnaise, we’ll use the yolks and cheese for a lighter and tastier cream.
– Mash the boiled yolks with a fork until reduced to fine crumbs.– Add the cream cheese (like Philadelphia or robiola) and start mixing.
– Slowly pour in the extra virgin olive oil while continuing to work the mixture until you obtain a thick and velvety cream. Season with salt to your taste.
– Gently fold the cream into the now cold vegetables. If the mixture seems too compact, add another drizzle of oil.
– Fill the cavities of the egg whites with the vegetable and cream mixture, using a teaspoon or, for a more scenic effect, a pastry bag with a wide tip.
– Finish with a pinch of chopped parsley or, if you prefer, a bit of chives for an extra touch of freshness.
– Arrange the eggs on a serving plate, cover with cling film, and let them rest in the refrigerator for at least 30 minutes before serving: the rest in the cold will make the flavors more harmonious.
Tips, Storage and Variations for Simple Stuffed Egg Appetizer
For a salty note: You can add a couple of chopped anchovy fillets or desalted capers to the mixture.
Scenic decoration: If you want an extra touch for the Easter lunch, decorate each egg with a small parsley leaf or a carrot tip shaped like a flower.
Storage: Stuffed eggs keep well in the refrigerator for one day. I advise against preparing them too far in advance to prevent the egg white from becoming rubbery.
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Frequently Asked Questions about Stuffed Eggs
Can I prepare the vegetables the day before?
Yes, you can blanch potatoes, carrots, and peas in advance. Once cooled, store them in an airtight container in the refrigerator. However, I recommend combining them with the yolk cream only on the day of serving to keep the colors bright and the texture ideal.
How to avoid having a green ring around the yolk in boiled eggs?
The greenish color is due to overcooking. By respecting the 8 minutes from boiling and immediately cooling them in ice water, you will get beautifully yellow yolks and a perfect texture for working with.
Can I use mayonnaise instead of cream cheese?
Sure! If you prefer a more classic flavor similar to traditional Russian salad, you can replace the 2 tablespoons of cheese with the same amount of mayonnaise. However, the cream cheese makes them lighter and fresher.
The eggs “slide” on the serving plate, what can I do?
A chef’s trick: cut a tiny slice of egg white from the base of each egg half. This way, you’ll create a flat base and the eggs will stay stable on the plate without moving.
What can I do if the yolk cream turns out too grainy?
If you want a very smooth cream, instead of mashing the yolks with a fork, pass them through a fine-mesh sieve. You’ll get a fine powder that will mix perfectly with the cheese and oil.
