Stuffed eggs with asparagus cream are a tasty appetizer, or you can also use them as a main course depending on your menu needs. Hard-boiled stuffed eggs are very easy to make and don’t take much time to prepare; you can make them a few hours in advance and keep them in the fridge until serving. The asparagus cream can be piped into the egg with a piping bag or, if you don’t have one, you can use a teaspoon. I recommend taking a look at other recipes with asparagus and other egg recipes — I’m sure you’ll find more to try. Now, let’s see how to make stuffed eggs. If you try them, let me know. Barbara

I also recommend trying:

Difficulty: Very easy
Cost: Budget-friendly
Rest time: 30 Minutes
Preparation time: 20 Minutes
Cooking time: 15 Minutes
Portions: 8 pieces
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients to prepare Stuffed Eggs with Asparagus Cream

4 Eggs
14 oz green asparagus
2 tbsp cream cheese
to taste Salt
to taste Pepper
to taste Extra virgin olive oil

How to prepare Stuffed Eggs with Asparagus Cream

Start preparing the stuffed eggs by placing the eggs in a pot with cold water. Put the pot on the heat and, from the moment the water starts boiling, cook for 7 minutes.
Wash the green asparagus, remove the tough ends, cut off the tips and halve them lengthwise — they will be used later for the final decoration. Slice the asparagus into rounds, preferably on the bias.
Put the asparagus tips and slices into a pan with lightly salted water and, once it starts boiling, continue cooking for 15 minutes. When cooked, drain them well.
When the eggs are cooked, transfer them immediately into cold water — the thermal shock will make the shells come off easily.
After peeling them, cut the eggs in half and remove the yolks, placing them in a bowl.
Set aside one tablespoon of crumbled yolk to use later for decoration.
Add two tablespoons of cream cheese to the mashed yolks.
Season with salt and pepper and add a little extra virgin olive oil. Mix until you obtain a smooth cream.
Drain the asparagus, keep the tips aside and put the slices into the blender jar. Add a drizzle of oil and blend until you obtain a creamy puree.
Combine the asparagus cream with the yolks and mix well until the mixture is smooth and homogeneous.
Transfer the cream into a piping bag.
Pipe the asparagus cream onto the emptied hard-boiled egg halves.
Decorate with the halved tips by placing them on top of the little mound of asparagus cream.
Sprinkle with the reserved crumbled yolk.
Place the plate in the refrigerator for at least 30 minutes before serving.
After the resting time, serve the stuffed eggs with asparagus cream and sprinkle with pepper.