Photo: RFF
Easter recipes
Stuffed eggs are the classic on Easter days. But also on the breakfast buffet or in every picnic basket they look good.
The most popular variant of the stuffed eggs are the Russian eggs. The boiled egg yolk is mixed with mayonnaise and then injected into the hollowed out eggs. A must for all tradition-conscious connoisseurs! The great thing is that stuffed eggs can be prepared very well. Boil the fresh eggs, peel and halve them. And turn the egg yolk into a delicious cream.
Be inspired by our recipe for stuffed eggs and create your very own delicacies. Fill your eggs with cream cheese or mayonnaise and refine the cream with tuna and olives. This is how round Easter good luck tastes!
Stuffed eggs with wasabi and smoked salmon on mangetout and pepper salad
Ingredients (4 people)
6 eggs, 250 g mango pods, 2 small yellow peppers, 5 tbsp white wine vinegar, 1/2 tsp. Mustard, 1/2 teaspoon honey, 4 tbsp oil, salt, pepper, 50 g salad cream, 2-3 teaspoon wasabi paste, 2 tablespoons of peeled sesame seeds, 35 grams of radish sprouts, 200 grams of smoked salmon sliced
preparation
1. Cook the eggs in boiling water for about 10 minutes. Wash the mangetout and cut diagonally into strips. Quarter the peppers, clean them, wash them and cut them into strips at an angle. Mix vinegar, mustard and honey. Beat in the oil, season with salt and pepper. Mix the mangetout, pepper and vinaigrette.
2. Drain eggs, quench and peel. Halve the eggs, remove the egg yolk. Beat the yolks, salad cream and wasabi until smooth and season with salt. Fill the egg half with a teaspoon of cream.
3. Roast sesame in a pan without fat, remove. Raise radish sprouts and sesame seeds under the salad. Arrange salmon, salad and egg halves on a plate and serve.
Stuffed eggs with shrimps
Ingredients (4 people)
4 eggs, 12 ready-to-cook boiled shrimps, 1 bunch of chives, 100 g salad mayonnaise, salt, pepper
preparation
1. Boil the eggs hard for about 10 minutes in boiling water. Shake in cold water and peel. Shrimp shrimp into small cubes. Wash chives, shake dry and cut into small rolls, except for garnish.
2. Halve the eggs and remove the yolks. 2 Mash the egg yolks with the fork and mix with mayonnaise, chives and shrimps. Season with salt and pepper. Fill egg halves with the mixture. 2 Finely grate the egg yolks and sprinkle over the stuffed eggs. Garnish with chives.
Halved stuffed eggs
Ingredients (8 people)
12 eggs, 50 g medium hot mustard, 75 g mayonnaise, a few drops Worcesterhiresauce, salt, pepper, 4 slices (about 14 g each) salmon ham, 1/2 bed of cress, 100 g trout caviar
preparation
1. Boil eggs in boiling water for about 9 minutes. Drain, quench and peel off the peel. Allow eggs to cool. Then halve the eggs. Gently remove the yolks. Put in a bowl, crush with a fork.
2. Stir in mustard, mayonnaise and Worcestershire sauce. Season with salt and pepper. Spread the egg yolk cream evenly in the troughs of the egg whites with a teaspoon.
3. Halve the ham slices. Cut cress from the bed. Arrange egg halves as desired with cress, ham or trout caviar.
Stuffed Easter egg with corn salad, nasturtium and garden radish
Ingredients (4 people)
4 eggs, 1/4 yellow and red peppers, 1 tomato, 1 small spring onion, 2 tablespoons white wine vinegar, 4 tablespoons olive oil, 5 tablespoons orange juice, salt, pepper, 4 stalks of parsley, 3 leaves of wild garlic, 1/4 bunch chives, 150 g double-cream cream cheese, 1 tbsp soft butter, 100 g lamb's lettuce, 4 radishes, nasturtiums for garnish, 1 disposable pastry bag
preparation
1. Cook the eggs in boiling water for about 8 minutes. Remove, quench with cold water, peel and allow to cool.
2. Clean the peppers, wash, quarter and peel the peel with a peeler. Cut the pepper meat into fine cubes. Briefly add tomato to boiling water, remove, quench cold and peel off skin. Quarter tomato, remove heart. Cut the pulp into small cubes. Clean and wash the spring onions and cut into fine rings. Mix the vinegar, oil, orange juice, paprika, diced tomatoes and spring onion rings. Season with salt and pepper, put aside and leave to stand.
3. Wash herbs, shake dry and finely chop. Halve the eggs longitudinally, gently dissolve the yolk and rinse egg half with cold water. Mix the yolk, cream cheese and butter creamy with the whisk of the hand mixer. Stir in herbs, season with salt and pepper. Briefly leave the custard cold.
4. Clean the salad, wash and drain well. Clean radishes, wash and cut into fine pens. Fill egg custard in a piping bag and fill egg halves with it. Arrange salad with radishes on plates. Place one filled egg in the middle and drizzle with vinaigrette. Garnish with cress blossoms.
Stuffed eggs with crabmeat
Ingredients (4 people)
4 eggs, 1/2 bunch of chervil, 50 g crab meat (tin), 60 g goat cream cheese, 2 tablespoons olive oil, salt, pepper
preparation
1. Pour eggs into boiling water and cook for about 10 minutes. Wash the chervil, shake dry and roughly chop the leaves of 3 stems. Drain crabmeat and cut into small pieces.
2. Drain eggs, quench under cold water and peel. Cut off the upper third of the eggs. Gently remove the yolks from the egg whites. yolk with the fork. Add cream cheese, chervil, crab meat and oil and stir until smooth. Season with salt and pepper.
3. Place eggs in egg cup and fill with crabmeat mixture. Put eggcakes back on top, garnish with chervil and chill until served.
Stuffed eggs with cream cheese
Ingredients (10 people)
10 eggs, 6 tablespoons dried black tea leaves, 1 star anise, 2 tablespoons soy sauce, 5-6 stalks of parsley, 2 tablespoons oil, 1 bunch of chives, 400 grams of double cream cheese, 5 capers
preparation
1. Cook the eggs in boiling water for about 8 minutes. Meanwhile boil 2 liters of water. Add the tea leaves, star anise and soy sauce and simmer for 2-3 minutes. Drain the eggs and put off with cold water. Tap eggs all around on the work surface, place in a high bowl or a pot. Pour eggs over boiling tea brew and infuse for at least 3 hours.
2. Wash the parsley, shake it dry, peel off the leaves and chop it roughly. Mash parsley, oil and 2-3 tablespoons of water in a universal shredder. Wash chives, shake dry, cut into fine rings. Halve the eggs, remove the yolks. Stir in parsley puree, cream cheese and 3/4 chives, season with salt and pepper.
3. Cut the stalk shorter from the caper apples, quarter the apples. Put the cream cheese in a piping bag with star grommet, squirt into the egg halves, garnish with capers quarters, sprinkle with chives and arrange on plates.
Two stuffed eggs
Ingredients (4 people)
6 eggs, 30 g roasted peanut kernels, 50 g salad mayonnaise, 20 g soft butter, salt, pepper, curry powder, 100 g salmon fillet, 75 g smoked salmon, 5 stalks chives, 1 teaspoon lemon juice, 2 tbsp creme fraiche, 2 tsp trout caviar
preparation
^. Cook eggs in boiling water for 7-8 minutes. Meanwhile, peanuts chop. Drain eggs, quench, peel off peel. Halve eggs lengthways. Carefully remove the egg yolk.
2. For the curry eggs, pass 9 half egg yolks through a sieve into a bowl. Stir in mayonnaise and soft butter. Season with salt, pepper and curry. Fill the egg cream in a piping bag with star grommet and squirt in 6 egg half. Sprinkle with peanuts.
3. Finely dice fresh and smoked salmon for the eggs with salmon tartare. Wash the chives, pat dry and cut into fine rolls. Mix salmon and lemon juice. Season with salt and pepper. Fill the tartare into the remaining egg halves. Cut halved egg yolks in half again and place on top. Garnish with crème fraîche and caviar and sprinkle with chives.
