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Eggs stuffed with pickles

Eggs stuffed with pickles

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Put the eggs in a smaller pot to boil.

leave them on the fire until they are hard boiled.

when they are cooked, take them off the heat, put them under a stream of cold water to cool them, then peel them.

cut them in half and remove the yolks.

mix the pate with 3-4 hard boiled yolks, sifted, with finely chopped green dill, vegeta and pepper.

mayonnaise preparations:

rub the boiled and grated yolk with the raw yolk and mustard then add oil gradually and towards the end add a little lemon juice to give it a good taste.

wash the pickles a little, then cut them into small cubes.

you mix them with mayonnaise but not too much so that they are not nauseous.

half of the egg whites are filled half with pate cream, then the other half with the mixture of cucumbers and mayonnaise.

place them on the plate face down and decorate them.

I hope you enjoy...

Eggs stuffed with pickles, greens and cheese

Did you miss some stuffed eggs? I propose a new variant, with extremely simple ingredients, but tasty and with an interesting aroma.

Kitchen: Radu's recipes
Difficulty: Easy
Amount: 4 servings
Preparation time: Ten minutes
Cooking time: 0

6 large eggs, hard boiled
1 small clove of garlic, grated
2-3 pickled cucumbers, finely chopped
4-5 tablespoons of fresh cow's cheese
1/2 teaspoon ground white pepper
fresh dill, finely chopped
6 large, black olives, peeled and cut in half
a few salad leaves to serve

Peel the eggs and cut them in half lengthwise. Remove the yolk with a teaspoon.
Mix in a bowl the yolk with salt, white pepper, cucumbers, garlic, fresh cheese and dill. A paste is obtained that is homogenized as well as possible.

Using a teaspoon, fill the egg halves with the pasta from the bowl. Place the salad leaves on plates and serve 3 halves of egg, garnished with olives and dill.

4 stuffed egg ideas

Boil the eggs for 15 minutes over medium heat. Calculate the time after the water starts to boil. After the eggs have boiled, let them rest for a few minutes and then transfer to a bowl of water and ice (to peel easily).

Peel a squash, grate it and cut it in half. Mix the yolks with the ingredients for each model, pass well with a fork and fill the halves of the egg whites with a posh or a teaspoon.

1. Eggs stuffed with mayonnaise, mustard and cucumbers:
Yolks from 5 boiled eggs
Finely chopped pickled cucumbers 2-3 pcs
Salt and pepper
Mayonnaise 3 tbsp
Mustard 1 tbsp
Garnish with freshly chopped parsley and paprika.

2. Eggs stuffed with hot sauce and pickled donuts:
Yolks from 5 boiled eggs
Garlic powder 1 tsp
1 teaspoon hot pepper
Hot sauce sauce 2 tbsp
Finely chopped pickled donut 1/4 piece Mayonnaise 2 tbsp
Mustard 1 tsp
Salt to taste
Garnish with hot pepper and finely chopped donut

3. Eggs stuffed with ceddar cheese, bacon and cream:
Yolks from 5 boiled eggs
Fried bacon 3-4 slices
Ceddar cheese cut into small cubes
Salt and pepper
Sour cream 3 tbsp
Finely chopped green onions
Finely chopped green onions

4. Eggs stuffed with avocado cream and garlic:
Yolks from 5 boiled eggs
Avocado 1 pc
Green bell peppers 1/4 pc
Lemon juice 2 tbsp
Finely chopped garlic 1 puppy
Tomatoes 1 pc
Red onion 1/4 piece
Garnish with freshly chopped parsley

Ingredients Stuffed eggs in tartar sauce

  • 6 fresh eggs
  • 4 teaspoons Dijon mustard tip (or the mustard you prefer)
  • juice of 1/2 lemon
  • 2 shallots (about 35 grams)
  • 150 ml. vegetable oil (I used sunflower oil)
  • 50 grams of cucumbers in vinegar
  • 1 tablespoon capers in vinegar, drained and rinsed with cold water
  • 1 small bunch of fresh dill
  • a few strands of onion or predated greens and pepper
  • optional: capers, greenery for decoration

Eggs stuffed in tartar sauce & # 8211 video recipe

Eggs stuffed in tartar sauce & # 8211 text recipe (printable)

1. Boil the eggs in a saucepan of the right size in cold water to cover them, adding a generous pinch of salt. From the moment the water starts to boil, count 8 minutes, enough to get boiled eggs with the hard yolk.

2. While the eggs are boiling, finely chop the shallots, cucumbers in vinegar, dill, capers and onion, collecting them in separate bowls.

3. Remove the eggs from the boiling water (after the cooking time has elapsed) and place in a bowl. Pour cold water over them, leave to cool well then peel carefully, so as not to break the egg white.

4. Cut the boiled eggs in half, lengthwise, then scoop out the yolks, which are collected in a bowl. The egg whites are arranged with the hole upwards, we handle them carefully so as not to break them, we need them whole.


5. Finely chop the boiled egg yolks (with a hand blender or even with a fork), add over it 2 teaspoons of mustard and mix well. Gradually add 50 ml. of oil and incorporate by mixing with a hand blender or a wooden spoon.

Boiled egg mayonnaise

6. Remove from the composition from the previous point 2 tablespoons with a tip, in a separate bowl. In a thin thread, add the rest of the oil (100 ml) incorporating it with the mixer like mayonnaise. Basically, we will prepare a mayonnaise consisting of boiled egg yolks.

Filling the eggs

7. Remove 2 tablespoons of the mayonnaise prepared in the previous point and add it over the yolk paste prepared in point 5. Homogenize, then add the chopped onion, 1/2 of the chopped shallot, salt and pepper to taste. With this composition, fill a posh to which we attach a wide dui, with a star-shaped opening, and with its help we pour the filling into the hollowed-out egg whites.

Sauce preparation

8. To prepare the tartar sauce, add the rest of the mustard, the rest of the shallots, the cucumbers, the capers, the chopped dill and the lemon juice over the remaining mayonnaise and mix well. Dilute with cold, plain or mineral water to a pancake-like consistency, then season with salt and white pepper so that the taste is balanced sour / salty / peppery.


9. Pour the sauce into a tray suitable for serving stuffed eggs, level in an even layer and arrange the eggs with the filling facing up. Eggs can be decorated, optionally, with capers. Sprinkle with greens and serve as soon as possible after cooking, to be fresh. Great appetite!

Stuffed egg recipe. 13 simple options for Christmas and New Year

1. Eggs stuffed with pate and mayonnaise


  • 10 eggs
  • 1 pork or poultry pate
  • sour cream
  • mayonnaise oil
  • 1 teaspoon mustard.

Method of preparation:

Boil eggs well, clean and cut in half. Remove the yolk and place in a separate bowl. Mix all the yolks with the pate, then fill the halves with this paste. Separately, prepare mayonnaise in which you put a teaspoon of mustard at the beginning so that it does not cut, and at the end we mix it with sour cream. Pour this mixture into a large bowl and arrange the eggs with the filling up.

2. Eggs stuffed with mustard


  • 6 eggs
  • 2 tablespoons oil
  • 1 tablespoon mustard
  • 1 tablespoon chopped dill
  • 1 powder of sugar
  • salt
  • 6 olives.

Method of preparation:

Stuffed egg recipe. Boil hard-boiled eggs and clean. After they have cooled enough, cut them in half lengthwise. Remove the yolks, which are rubbed by adding the oil little by little. Then add salt, sugar, mustard and chopped dill. Fill each half with this mixture and decorate each egg with half an olive.

3. Eggs stuffed with avocado paste


  • 3 avocado
  • juice of half a lemon
  • 6 eggs
  • 200 g of yogurt
  • salt.

Method of preparation:

Boil eggs, remove the yolks and mix well with avocado, sprinkled with a few drops of lemon and yogurt. Salt to taste, only if necessary. It is probably the fastest recipe on this list for the Winter Holidays.

4. Eggs stuffed with anchovy paste


Method of preparation:

Stuffed egg recipe. Boil eggs. They should boil until the yolk becomes hard. After they have cooled, the eggs are cleaned and cut lengthwise. Carefully remove the yolk from the egg white without the egg white breaking. Put the yolks in a bowl and add the butter and a teaspoon of fish paste. Mix all this well until you get a homogeneous paste that will fill the egg whites. Stuffed eggs are placed on a plate that can be garnished with green onion leaves.

5. Eggs stuffed with tuna


  • 6 hard boiled eggs
  • a can of tuna in oil
  • 3 tablespoons finely chopped onion
  • 2 cloves crushed garlic
  • a classic mustard teaspoon
  • 3 tablespoons mayonnaise
  • salt and pepper to taste.

Method of preparation:

Stuffed egg recipe. Boil eggs in salted water for at least 10 minutes. This is how both the egg white and the yolk will be strong. Cut the egg in half and place the egg whites separately from the yolks in a bowl. Crush the yolks with a fork, then add the drained tuna oil and other ingredients. Mix everything very well. If you fill it with a teaspoon, it does not need to be a fine cream.

But, if you fill them using spirit, then it is better to put the paste through a blender first. Fill the eggs and place them on the plate, over the sauce. For this, you can mix half a cup of mayonnaise with half a cup of yogurt.

6. Eggs stuffed with chicken liver


  • 6 eggs 150 g
  • chicken livers
  • 30 g butter
  • the juice of a lemon
  • salt
  • lettuce
  • chopped parsley.

Method of preparation:

Stuffed egg recipe. Boil hard-boiled eggs, cut and remove the yolks. Boil the livers, drain the juice and strain, then mix well with the yolks, butter, salt and chopped parsley. Fill the egg halves with this paste, then garnish with lettuce leaves, writes

7. Eggs stuffed with ham and parmesan


  • 10 eggs
  • 50 g ham
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh chives
  • 4 finely chopped green olives
  • 3 tablespoons chopped red pepper
  • 1 teaspoon mustard
  • 6 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 clove garlic.

Method of preparation:

Stuffed egg recipe. Boil hard-boiled eggs, then cool and peel. Cut in half and separate the yolks from the egg whites. Put the yolks in a bowl and crush them with a fork, then add the finely chopped pepper and olives, mustard, sour cream, mayonnaise, crushed garlic and finely chopped prosciutto. Mix well and fill the eggs, then sprinkle grated Parmesan over them.

8. Eggs stuffed with mackerel


  • 1 can of mackerel fillets in sunflower oil (80 g)
  • 5 eggs husband
  • 1 small pickled cucumber
  • 10 capers preserved in salt
  • 100-125 g mayonnaise
  • 1 teaspoon chopped parsley
  • salt
  • pepper.

Method of preparation:

Stuffed egg recipe. Boil hard-boiled eggs, cool, then clean. Cut in half and put the yolks separately in a bowl. Drain the canned mackerel well, then mix with the yolks. Add pickled cucumbers cut into small cubes, capers, parsley, mayonnaise, salt and pepper. If you want a fine paste, you can use the blender. Fill eggs and garnish with olive slices.

9. Eggs stuffed with yogurt and cheese


  • 20 eggs
  • 3 cans of yogurt
  • 400 gr. mayonnaise
  • 6 tablespoons cheese given through a small grater
  • 5 tablespoons pickled cucumbers, finely chopped
  • 3-4 tablespoons chopped dill or parsley
  • salt
  • pepper.

Method of preparation:

Stuffed egg recipe. Boil eggs, leave to cool and peel. Then cut in half, and beat the yolks and mix with a can of yogurt, cheese, pickles, mayonnaise, salt and pepper. Pay attention to the amount of mayonnaise, because a liquid composition must not come out. Fill the eggs, put them in a bowl, and pour a sauce prepared from the remaining mayonnaise, yogurt and chopped greens as small as possible.

10. Recipe for eggs stuffed with mushrooms


  • 6 eggs
  • 200 g canned mushrooms
  • 1 green onion (chop just a little green)
  • 1 tablespoon butter
  • a few strands of green parsley
  • grated cheese
  • 2 tablespoons mayonnaise
  • salt
  • pepper
  • 1 clove garlic
  • 1 tablespoon fried butter.

Method of preparation:

Stuffed egg recipe. Boil hard-boiled eggs and leave to cool. Cook a clove of garlic in a tablespoon of oil, just enough to give it flavor, then heat the mushrooms in it. Leave to cool, then mix with the yolks, but also with a little chopped green onion, 1 tablespoon butter, grated cheese, mayonnaise. salt and pepper. Rub the pasta well until it becomes homogeneous, fill the eggs and decorate with mayonnaise and parsley leaves. Leave in the fridge for a few hours before serving.

11. Recipe for stuffed bunnies


  • 5 eggs
  • 1 can of pate (100 g)
  • 2 tablespoons mayonnaise
  • 2 tablespoons mustard
  • olive
  • carrot
  • peppers
  • dill.

Method of preparation:

Stuffed egg recipe. Boil eggs, then keep in cold water to clean more easily. It must be at room temperature when boiled, otherwise the shell will crack. Cut a lid on the wider part of the egg, where the yolks were carefully removed. Crush with a fork and then mix with pate, mayonnaise and mustard. And the pate must be at room temperature.

Rub everything well with a wooden spoon, then add salt and pepper to taste. Fill the eggs and let them cool. Then make a notch in the top of the egg, where you put the ears made of carrots. The eyes are made of olives, the mouth of the donut, and the mustache of dill, which can also be used for decorative grass.

12. Recipe for eggs stuffed with pepper paste


  • 5 medium eggs
  • 5 tablespoons pepper paste
  • 2 tablespoons sour cream
  • 1/2 teaspoon mustard
  • 1/3 bunch of parsley
  • salt
  • pepper
  • pieces of red pepper for garnish.

Method of preparation:

Stuffed egg recipe. Prick the eggs at the round end, then boil for 9 minutes in hot water to harden. Peel a squash, grate it and cut it in half. Crush the yolks with a fork, then mix with the pepper paste, mustard and sour cream. Wash the parsley, drain and add about a tablespoon of parsley.

Put this mixture in a spirit bag with a star-shaped tip, then fill the eggs evenly. Put eggs on a plate and sprinkle using the rest of the parsley, as well as the pieces of red pepper, to taste.

13. Recipe for eggs stuffed with pate, mayonnaise and yogurt


  • 10 eggs,
  • 1 chicken pate,
  • mayonnaise,
  • yogurt,
  • fresh parsley,
  • salt,
  • pepper,
  • paprika.

Method of preparation:

Stuffed egg recipe. Boil eggs, cut in half, then remove the yolk, which is mixed with chicken pate, a little mayonnaise, salt, pepper, paprika and parsley. This composition is then used to fill the eggs. Prepare a sauce, with mayonnaise and yogurt, pour on a plate, then put eggs, writes

A tasty trick can help you make a sensational dish. Replace mayonnaise with a well-baked avocado, mixed with mustard, lemon juice, salt and cold-pressed sunflower oil.

Video: Πατάτες γεμιστές με ζαμπόν τυρί και μπεσαμέλ!!


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