Eastern European Stuffed Eggs Recipes
CAESAR STUFFED EGGS
This is the one I am famous for, and it's by far my most requested stuffed egg. It tastes exactly (or, eggs-actly) like a Caesar salad.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 20m
Yield 1 dozen
Number Of Ingredients 9
Steps:
- Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
- Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
- Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.
EASTERN EUROPEAN STUFFED EGGS
A quick and easy recipe from The Vegetarian Passport by Linda Woolven. Suitable for potlucks and picnics. Time to make does not include refrigeration time.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Optional step:.
- Saute finely chopped onion in the optional oil until tender and soft.
- Main directions:.
- Carefully remove egg yolks and place in a small bowl.
- Mash yolk well and add remaining ingredients, mixing thoroughly.
- Stuff each egg white with mixture and chill.
Nutrition Facts : Calories 60.1, Fat 3.9, SaturatedFat 1, Cholesterol 107, Sodium 57.6, Carbohydrate 2.9, Fiber 0.3, Sugar 1.2, Protein 3.4
CAVIAR STUFFED EGGS
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Remove the yolks from the eggs. Mash the yolks, then mix them with the sour cream, chives, lemon juice, and wasabi. Fill this mixture decoratively back into the whites. Top with salmon caviar and garnish with the chives.
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