There are dishes and meals that are closely associated at different times of the year. The spoon dishes in the cold months, the barbecues in the spring and the stuffed eggs in the summer. That is why our section of proposals to peck the weekend is dedicated to the latter. Seven different recipes of stuffed eggs so you can enjoy them, as you like.
Stuffed with tuna, bonito, peppers, guacamole, prawns, with mayonnaise or tomato sauce, colored black and much more. Among these seven recipes of stuffed eggs, there are to choose from and it is more than likely that you will find some of your taste. We are going to cook water right now; we have a crazy desire to eat them. Maybe we can come up with a new version, who knows!
Classic Stuffed Eggs
Ingredients:
6 large eggs, 200 g of bonito in olive oil, 1 canned bell pepper, salt and mayonnaise.
Preparation:
Cook the eggs and peel them once cold. We open them in half and take out all the yolks being careful not to break the egg whites. In a separate bowl we put the yolks, reserving one, the nicely drained bonito, the chopped bell pepper, three tablespoons of mayonnaise and a pinch of salt. We mix everything very well with the help of a fork, while pressing for the ingredients to dissolve a little. Fill each half of this egg with this mixture. Cover with a little mayonnaise and garnish with strips of pepper and grated yolk. We keep covered in the refrigerator until the right time to consume. They are much richer if we make mayonnaise ourselves.
Eggs stuffed with guacamole
Ingredients:
2 eggs, half avocado, 2 teaspoons chopped fresh cilantro, salt and ground black pepper.
Preparation:
To start we boil two eggs (or the amount you want to make) in water for about 10 minutes. We remove them from the water and let cool. When they are very cold, we peel them, cut in two and remove the yolks. We reserve the egg whites that we will refill. We put the egg yolks in a bowl to which we add the avocado previously peeled, cut and crushed. Finely chop the cilantro and add it to the avocado. Season with salt and pepper and mix very well until everything is perfectly integrated. At this point, you can add some chopped chili if you want a spicy version of these eggs. With a spoon, we fill each half egg with the guacamole we just prepared.
Black eggs stuffed with tuna, surimi and prawns
Ingredients:
2 eggs at room temperature, 15 ml of white wine vinegar, 300 ml of Modena vinegar, 40 g of tuna in oil, 2 crab sticks or surimi, 4 cooked prawns, 20 g of mayonnaise, salt and chives to decorate.
Preparation:
Cook the eggs for 10-12 minutes in a small bowl with water, a pinch of salt and white wine vinegar. For a couple of minutes, we remove the eggs in the water, very carefully. With this, we managed to center the yolk. Remove and cool in cold water until completely cooled before peeling thoroughly, leaving no traces of the membrane that covers them. We introduce the eggs in a glass jar and add the Modena vinegar. We close and let stand in the fridge for a minimum of 12 hours and a maximum of 24. During this time, we rotate them a couple of times, so that the color is uniform. We remove the eggs from the vinegar (which we can reuse) and rinse them well so that they are not vinegar. Cut the top of the eggs and remove the cooked yolk, reserving a little for decoration. Mix it with the tuna, well-drained, chopped crabsticks or surimi, chopped prawns and mayonnaise. Season to taste and introduce the mixture in a pastry bag. Fill the eggs and decorate with the grated reserved yolk and the chopped chives before serving.
Deviled eggs or deviled eggs
Ingredients:
8 eggs, 6 tablespoons of mayonnaise, 1.5 tablespoons of Dijon mustard, hot chili sauce to taste, paprika to taste, chopped chives, salt and ground black pepper.
Preparation:
We prepare a bowl with water and some ice cubes. Then we cook the eggs for ten minutes and remove them from the heat, letting them rest for another five minutes in the water. Once the time has passed, we put them in the icy water so that the shell comes out perfectly. We remove the shell and split them in half, removing the yolk. In a bowl, crush the cooked yolks with a fork and add the mustard, mayonnaise, hot chili sauce to our liking, and salt and pepper. We put the filling in a pastry bag with curly nozzle, divide it between the cooked egg whites and sprinkle with paprika powder and chopped chives. Serve them cold.
Eggs au gratin with piquillo and anchovy
Ingredients:
6 eggs, 2 piquillo peppers, 3 anchovies, 12 teaspoons of tomato sauce, 100 g of grated cheese and 20 g of butter.
Preparation:
Cook the eggs in water for 10 minutes after boiling. We pass them through cold water and peel carefully not to break the clear. We cut longitudinally when they are completely cold. We reserve the egg whites and remove the yolks to crush them together with the piquillo peppers, small chopped anchovies and butter. We have to obtain a homogeneous mass. We introduce the mixture in a pastry bag and fill the egg whites of the hard boiled eggs. We spread a teaspoon of tomato sauce on each egg and sprinkle it with grated cheese. Gratin about 5 minutes and serve immediately.
Eggs stuffed with bonito
Ingredients:
4-6 eggs, 1 medium potato, 2 cans of bonito in oil, 1 bell pepper, 10 green olives, 3 anchovies, 1/2 onion, 2 tablespoons of mayonnaise and salt.
Preparation:
We put the potato to boil, for about 20 minutes, in salt water. And we also cook the eggs, 10 minutes in salt water. After the time of both we refresh them so that they do not continue cooking. On the other hand we chop all the ingredients and put them in a bowl. In addition, we add the egg yolks (which we will have cut in half to remove them previously) and the sliced potatoes. With a blender, we make a puree with all the ingredients and finally we add the mayonnaise. Let cool and then with a pastry bag and a curly nozzle fill the eggs.
Eggs stuffed with cod pate and peppers
Ingredients:
4 hard-boiled eggs, 200 g of fresh or desalted cod, a small can of roasted peppers, a tablespoon of yogurt or fresh cheese, salt, oil and pepper.
Preparation:
We start by crushing the cod along with the red peppers and a spoonful of yogurt or fresh cheese. We also add to the mixture a drizzle of oil, a pinch of pepper and adjust salt. As we want a less or thicker texture, we add a little more yogurt or not. On the other hand, we remove the shells from the eggs, cut them in half lengthwise and empty the yolks carefully, which we will add to the pate, crushing again. Now it only remains to fill the halves of the eggs with the pate, decorate and serve decorating with a little parsley or peppermint.
