The stuffed eggs simple appetizer are a must on festive tables, especially the Easter one, filled in a thousand ways: with creams, with pesto, with Russian salad as in this case.
Deviled eggs are perfect to serve as a finger food appetizer, and even if you just have a cocktail with friends or family they’ll make a great impression.
Little effort, maximum result as I always say: the stuffed eggs simple appetizer can be prepared even the day before and served cold. Just prepare a large platter, maybe with different fillings, and you’ll wow your guests.
You really only need a few very simple ingredients to make stuffed eggs that will please everyone.
Below I leave you more ideas to stuff your eggs in a tasty and quick way, and then right after the photo we’ll see how to make the stuffed eggs simple appetizer!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Easter
- Energy 137.42 (Kcal)
- Carbohydrates 7.39 (g) of which sugars 1.56 (g)
- Proteins 7.74 (g)
- Fat 8.83 (g) of which saturated 2.44 (g)of which unsaturated 2.45 (g)
- Fibers 1.56 (g)
- Sodium 224.18 (mg)
Indicative values for a portion of 98 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 for the stuffed eggs simple appetizer
- 6 eggs
- 1 potato (medium)
- 1 carrot
- 3 tbsp peas (fresh or frozen)
- 2 tbsp cream cheese (Philadelphia or similar)
- to taste extra virgin olive oil
- to taste salt
Stuffed Eggs with Vegetable Salad: The Easy and Quick Easter Appetizer
Hard-cooked eggs are a symbol of Easter and this stuffed version with a homemade “faux Russian salad” is perfect to start the festive meal. They are fresh, colorful and always a crowd-pleaser!
The first step is to get perfect hard-cooked eggs, with the yolk well centered and easy to remove.
– Place the eggs in a saucepan with cold water. Bring to a boil and, from that moment, time exactly 8 minutes.– Once done, drain them and immediately run them under cold running water (or place them in a bowl with ice): this thermal shock will make shell removal easier.
– Peel them gently, cut them in half lengthwise and remove the yolks. Put the yolks in a small bowl and set the white “shells” aside.
For an elegant result, it is essential that the vegetables remain intact and brightly colored.
– Wash, peel and cut the potato and the carrot into very small cubes (about 1/8 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 soft.
– Drain everything and run the vegetables under cold water to stop the cooking and set the colors.
Instead of classic mayonnaise, we will use the yolks and cream cheese for a lighter, tastier cream.
– Crush the hard-cooked yolks with a fork until reduced to fine crumbs.– Add the cream cheese (such as Philadelphia or robiola) and begin to mix.
– Pour the extra virgin olive oil in a thin stream, continuing to work the mixture until you obtain a dense, velvety cream. Season with salt to taste.
– Combine the obtained cream with the now-cold vegetables and mix gently. If the mixture seems too tight, add a little more oil.
– Fill the cavities of the egg whites with the vegetable and cream mixture, using a teaspoon or, for a more showy effect, a piping bag with a wide tip.
– Finish with a pinch of chopped parsley or, if you prefer, a little chive for an extra touch of freshness.
–Arrange the eggs on a serving platter, cover with plastic wrap and let rest in the refrigerator for at least 30 minutes before serving: chilling will make the flavors more harmonious.
Tips, storage and Variations Stuffed eggs simple appetizer
For a savory note: You can add a couple of chopped anchovy fillets or some desalted capers to the mixture.
Showy 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 very well in the refrigerator for one day. I don’t recommend preparing them too far in advance to avoid the egg white becoming rubbery.
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Frequently Asked Questions Stuffed eggs
Can I prepare the vegetables the day before?
Yes, you can blanch potatoes, carrots and peas in advance. Once cold, store them in an airtight container in the refrigerator. I do recommend, however, combining them with the yolk cream only on the same day to keep the colors bright and the ideal texture.
How do I avoid a green ring around the yolk of hard-cooked eggs?
The greenish color is due to overcooking. By respecting 8 minutes from the boil and cooling them immediately in ice water, you will obtain yolks with a nice bright yellow and a perfect texture for mixing.
Can I use mayonnaise instead of cream cheese?
Certainly! If you prefer a more classic flavor similar to traditional Russian salad, you can replace the 2 tablespoons of cream cheese with the same amount of mayonnaise. However, the cream cheese makes them lighter and fresher.
The eggs “slide” on the serving platter, what can I do?
A chef’s trick: cut a tiny slice of egg white from the base of each egg half. This will create a flat support base and the eggs will stay stable on the platter without moving.
What can I do if the yolk cream is too grainy?
If you want a super-smooth cream, instead of crushing the yolks with a fork, pass them through a fine mesh sieve. You will obtain a very fine powder that will mix perfectly with the cheese and oil.
