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Eggs stuffed with mayonnaise and chicken

Eggs stuffed with mayonnaise and chicken



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I boiled 7 eggs. I let them be as hard as possible for about 15 minutes. I then cooled them.

I boiled the chicken breast in a little salt water.

When the eggs cooled, I broke them in half, vertically with a wide knife. Directly through the shell we section each egg!

I got 2 halves of each egg, then with a teaspoon I took out half of the eggs from the shell.

I also separated the yolk from the egg white with a teaspoon.


From 2 boiled yolks and one raw I made mayonnaise. I added the 2 tablespoons of mustard and gradually 100 ml of oil.

I passed the rest of the yolks with a fork and then I put them over the mayonnaise together with the finely chopped chicken breast, the finely chopped cucumbers, salt and pepper.

With this composition I filled the egg whites and decorated them with parsley leaves.

It is a very good appetizer idea for the St. John's table.


Egg salad with mayonnaise and onion

Egg salad with mayonnaise and onion I've known her since I was little. It is made from boiled eggs. It is a tasty and relatively cheap idea for an aperitif or snack. Mayonnaise must be homemade (see here the quick mayonnaise recipe) and have a lot of mustard.

The onion in it can be white, yellow, red or green. Green onions give it a spring note. So is leek, which has a more attenuated onion flavor.

The basis of this egg salad with mayonnaise is, as I said, mayonnaise mixed with chopped onions. From this base can be born very tasty variations: salads of potatoes, cauliflower, mushrooms, of scalded green beans, broccoli or Brussels sprouts.

My mother also makes a kind of egg salad with mustard (without mayonnaise) and with butter or goose fat & # 8211 Jewish salad. That is much finer and creamier, like a spreadable paste (boiled eggs are passed through a sieve or processed with a blender). Recipe o find here & # 8211 is perfect for mini sandwiches, canapés or stuffed eggs.

Boiled eggs can be cut into rounds or finely (cubes) as I did in one of the fillings Appetizer cakesee here.

Generally, about 2 boiled eggs and a tablespoon of mayonnaise with onion are calculated per person. We are 4 people so we prepared egg salad with mayonnaise from 8 eggs (we eat 2 times from it). I make larger quantities because I can keep it for 1-2 days in the refrigerator, in a hermetically sealed casserole. It is practical to have something like this at hand. Cut a slice of bread that you fry or not and spread egg salad on it. If you have radishes or green onions on hand, it becomes a luxury!


Eggs stuffed with mayonnaise and chicken - Recipes









By http://retetegg.blogspot.com

When I started the stuffed egg recipe I had another plan, which is to make them according to a delicious recipe from Raisa, but as I received Sanda Marin's cookbook for my birthday, the plans changed a bit, I combined here and there came out a recipe of its own, a delicious combination and was appreciated by diners.

  • 8 eggs, 200 gr chicken breast, 2 cucumbers in vinegar, salt, pepper, 2 tablespoons mustard, 100 ml oil, 2 tablespoons lemon juice, greens.

I boiled the chicken breast in a little salt water.

When the eggs cooled, I broke them in half, vertically with a wide knife. Directly through the shell we section each egg!

I got 2 halves of each egg, then with a teaspoon I took out half of the eggs from the shell.

I also separated the yolk from the egg white with a teaspoon.

Because I don't know how to explain perfectly, you have the technique here: http://www.youtube.com/watch?v=Bf9IG4HXQX4. trust me, it's the simplest way :)

From 2 boiled yolks and one raw I made mayonnaise. I added the 2 tablespoons of mustard and gradually 100 ml of oil.

I passed the rest of the yolks with a fork and then I put them over the mayonnaise together with the finely chopped chicken breast, the finely chopped cucumbers, salt and pepper.

With this composition I filled the egg whites and decorated them with parsley leaves.

It is a very good appetizer idea for Christmas or New Year's Eve.


Eggs stuffed with chicken breast

Eggs stuffed with chicken breast from: eggs, chicken breast, mayonnaise, sour cream, parsley, salt, pepper.

Ingredient:

  • 8 eggs
  • 1/2 chicken breast
  • 4 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • parsley
  • salt
  • pepper

Method of preparation:

Boil eggs and meat in separate pots. Then, the eggs, after being hard boiled, are passed through a stream of cold water and peeled.

Allow to cool slightly, cut in half lengthwise and remove the yolk carefully. It is passed through a sieve.

Finely chop the meat to be as fine as possible and then mix with the yolks, mayonnaise and cream.

Match the taste of salt and pepper and fill the boiled egg whites with the resulting paste. Decorate according to your imagination with greenery and leave to cool for an hour.


Tongue with mayonnaise and horseradish

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10 eggs, 1 pork or poultry pate, sour cream, oil (for mayonnaise), a teaspoon of mustard, a tomato (to make the mushroom)

Boil the eggs well (about 10 minutes), clean them, cut them in half, remove the yolk and put it in a separate bowl. Then mix all the yolks with the pate, then fill the halves with this paste.

You can make another option.

Separately make a mayonnaise in which you put a teaspoon of mustard at the beginning so as not to cut it and at the end you mix it with sour cream.

Pour the mixture into a large bowl and start arranging the eggs with the filling down.

Try this video recipe too


  • 6-10 boiled eggs
  • sunflower oil
  • salt pepper
  • paprika
  • a few olives

The eggs are washed with warm water, then boiled in a bowl - pour enough water to cover them. Add 1 tablespoon of salt to 1 liter of water and boil them under the lid for 7 minutes, from the moment the water boils.

We take them out with a spoon and rinse them under a stream of cold water, after which the skin and skin inside are removed. Cut the boiled eggs in half lengthwise.

Remove the yolks and place in a bowl. The egg whites are placed on a special egg tray.

Crush the cooled yolks with a fork, add 2-3 tablespoons of warm water at room temperature, mix until a homogeneous paste is obtained.

Gradually add oil and mix in the same direction until you get a fine-textured mayonnaise. Add a tablespoon of mustard, salt and pepper to taste.

Put the mayonnaise in a bag and fill the egg whites with the desired amount. Decorate these delicious eggs stuffed with paprika and sliced ​​olives.


Eggs stuffed with chorizo

What is chorizo? It is a type of sausage made of pork and paprika, being recognized in Mexico but also in Spain for its slightly spicy taste. First, boil the eggs, then let them cool, then clean them and halve them using a very sharp knife. Remove the yolk with a spoon and place the egg halves on a plate. Meanwhile, put in a pan small pieces of chorizo ​​and finely chopped poblano peppers, leaving them to fry for about 5 minutes, during which time you have to stir continuously. After that, put in a bowl the yolk to which you add the mixture of chorizo ​​and pepper and mayonnaise. Add the filling to the eggs cut in half and sprinkle coriander on top.


Method of preparation

Omelet with vegetables and ham

The recipe is for two portions. The potato is cleaned and boiled in water with a pinch of salt for about 15 minutes.

Ornamental appetizer 2

Preparation: Slice the salmon (which you want) cut the tomatoes into a flower shape and cut the cheese


Video: The Secret Ingredient You Should Be Using In Your Deviled Eggs (August 2022).