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Eggs stuffed with fish

Eggs stuffed with fish

Posted by Moni_alex in Appetizers / Garnishes
10 Apr 2016 | 3474 views

I like fish very much and I prepare it in many ways

Ingredients

  • smoked fish fillets 160 g
  • 5 eggs
  • an onion
  • a pickled cucumber
  • 2 teaspoons mustard
  • 2 tablespoons lemon juice
  • a few sprigs of parsley and dill
  • 2 tablespoons mayonnaise
  • salt
  • pepper

Method of preparation

Boil hard-boiled eggs. After they have cooled, clean them, cut them in half and remove the yolks.

I also prepared mayonnaise from a boiled yolk and a raw one, a teaspoon of mustard, salt and oil.

Chop the onion, sour cucumber, parsley and dill.

I had smoked mackerel fillets, took out the skin and cut it into small pieces.

In a bowl I added the fish, onion, cucumber, dill and parsley, I mixed them well and I added the chopped yolks with a fork and I mixed them all at low speed until the composition gets the composition of a pasta.

Add salt, pepper, lemon juice to taste, mix well and finally add mayonnaise. Stir until smooth.

Fill the egg whites with this filling.

I garnished them with red onions and baby spinach.

Good appetite!

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Comments (18)

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Comments

on 10.04.2016, 13:50

on 10.04.2016, 13:52

on 10.04.2016, 13:57

on 10.04.2016, 14:05
I like

on 10.04.2016, 14:18
very good

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Recipe for eggs stuffed with tuna and mayonnaise sauce

a can of tuna
six boiled eggs
150 grams of mayonnaise
75 grams of sour cream
75 grams of yogurt
two teaspoons of capers in vinegar (optional)
a teaspoon of lemon juice
salt, pepper to taste

  • Preparation for the recipe of eggs stuffed with tuna and mayonnaise sauce
  1. Peel the eggs and cut them in half lengthwise.
  2. Using a teaspoon, remove the yolks and place them in a bowl.
  3. We place the egg whites on a plate or a plate.
  4. Open the can and drain the oil.
  5. We also prepare the mayonnaise sauce: we mix the cream with the mayonnaise and the yogurt.
  6. Drain the vinegar capers and if they are too big, cut them in half
  7. Put the tuna and yolks in a bowl and pass them with a fork (or use an electric blender) to turn them into a paste.
  8. Add a few tablespoons of mayonnaise and sour cream sauce, capers, lemon juice, mix and adjust the taste by adding salt and pepper. If you find the composition too dry, you can add a little canned olive oil.
  9. Using a teaspoon, fill the halves of the egg whites and place them in a yena bowl or plate and pour the rest of the mayonnaise sauce over them.
  10. Garnish with a little green parsley and let cool until ready to serve.

Have a good appetite!


Put boiled eggs in a high pot (capacity 1 l water) for about 10-15 minutes to harden (in water with 1/2 teaspoon of salt to clean easier).

After the cooking time has elapsed, remove the hot water and pour the cold water from the tap to cool the eggs faster.

Then we will peel the eggs and cut them long (in halves).

Carefully remove the yolk from the egg whites, without the egg whites breaking, in an already prepared bowl.

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The yolks will be put on the small grater to grind more easily, then put the butter (at room temperature), the cheese paste and the drained and crushed tuna, mixing everything with a manual mixer until a homogeneous paste is obtained.

We will add the finely chopped chives (or green onions), lemon juice, salt and pepper to taste (this time mixing the composition with a spatula with slow movements).

With the help of a teaspoon, we will fill the egg white halves with the homogeneous paste obtained, placing them on a white platter, decorated with lettuce leaves.

For an appetizing look, eggs filled with tuna can be decorated to your imagination with round black olives and small pieces of donut vinegar.


How to make stuffed eggs

1. Put the eggs in the pan, cover them with water and boil them on high heat for 10-12 minutes or until hard.

2. Carefully crack each boiled egg in several places and put them all in the bowl of ice water. Leave them for at least 1-2 minutes. This will help you peel them better and easier.

3. Peel them, then cut them in two lengthwise.

4. Take out carefully yolks and put them in the mixing bowl. Place the egg whites on a plate or tray.

5. Pass finely the yolks. You can also use a fork for this.

6. Now you add mayonnaise and mustard. The proportion is about 1 tablespoon of mayonnaise to 3 egg yolks. Add the mustard according to taste. Season with salt and pepper and mix. Optionally, you can also put some finely chopped dill. Homogenize.

7. Transfer the composition to the pocket and fill egg whites. If you don't have posh, you can also use a simple teaspoon.

8. Decorate with parsley leaves. This is the classic version. In fact, you can decorate and season them with whatever you like. You can also sprinkle them with chili flakes, if you want.

They can be kept in the fridge for a day, come on, a maximum of two, but after that they are not as good, so consume them as soon as possible. This is not a difficult thing. Guaranteed!


Serbian recipes. Eggs stuffed with fish


Serbian cuisine is characterized by a mixture of various influences, from Hungarian, Mediterranean or Turkish and others.

Serbs eat a lot of pork, but grilled, found as a dish for lunch, but also as an appetizer or appetizer.

Also, many of the Serbian pastries have meat.

Vegetable salads prepared by Serbs are not absent from daily meals.

Below is a proposal for a Serbian recipe - eggs stuffed with fish:

Then peel and cut into two lengthwise slices.

The yolks are removed and passed.

To these are added canned sardines and other ingredients.

At the end, after the mixture is ready, fill the egg white halves with it.

Then they are decorated with parsley leaves, olive slices and donuts.

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Eggs stuffed with pesto

I've told you before, I think - many times, probably - that I "go" often on a lot of culinary sites. And as I am a greedy maaaare, it often happens that a recipe catches my attention and provokes my salivary glands to scandal, which do not subside until I make that food. The same thing happened with these eggs filled with pesto, which I found at Radu Popovici. I didn't have all the ingredients mentioned by Radu at hand, I replaced some, I gave up others, and EVERYTHING turned out absolutely excellent. You have to try them, they are so easy to make and you will impress any guests with them, no matter how grumpy they are :)

ingredients (used by me)

  • 6 eggs
  • 3 tablespoons pesto
  • 3 tablespoons fatty yogurt, buffalo and sheep
  • 1 tablespoon pistachios
  • 1 tablespoon cashews
  • 1 tablespoon grated Parmesan cheese
  • olives for decoration (but also for taste)
  • salt, white pepper

Radu used pine seeds, anchovy fillets and sun-dried tomatoes, I didn't have the icircndem & acircnă and I was eager to taste that pesto wonder, so I adapted to what I had in the kitchen.

So I boiled the eggs more and more. It must be cooked well, it must come out strong.

When they boiled, I heated the pistachios and cashews in a pan.

Then I ground them with a blender. I mixed the ground yogurt, pesto, pistachio and cashew in a bowl. Then I put the parmesan.

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It's very simple, you see? But believe me, they taste awkward. It is good to let them cool for about an hour, before cooking.


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