Stuffed eggs with hazelnuts are perfect as an appetizer or to serve with an aperitif.
The stuffed eggs are easy to prepare, made with blended egg yolks and the addition of anchovies, capers, and hazelnuts, a true delight for the palate.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Stuffed Eggs with Hazelnuts:
- 4 medium eggs
- 1 tablespoon pickled capers
- 3 fillets anchovy in oil
- 6 tablespoons mayonnaise
- 2 tablespoons toasted hazelnuts
- to taste chopped hazelnuts
Tools:
- 1 Mixer
- 1 Pastry bag
Steps to Make Hazelnut Stuffed Eggs:
Place the eggs in a saucepan, cover them with cold water and when the water comes to a boil, cook them for 7 minutes. After the time, place the eggs in a bowl with cold water.
Remove the shell from the eggs and cut them lengthwise, then gently remove the yolk.
Place the hazelnuts in a mixer and blend finely, add the egg yolks, washed and dried capers, anchovy fillets, and start blending.
When the ingredients are combined, turn off the mixer and add the mayonnaise, mixing it with a spatula.
Place the mixture in the refrigerator for half an hour to firm up well.
Arrange the egg whites on a serving plate.
Put the cream into a pastry bag and fill the egg whites.
Sprinkle with chopped hazelnuts.
Not to be missed:
EGGS WITH TOMATO with video recipe.
Store the stuffed eggs in an airtight container in the refrigerator for up to 2/3 days. Before consuming, let them sit at room temperature for 30 minutes.
