Stuffing eggs does not require a lot of skill, it is enough to have a good imagination. You can make a wonderful appetizer from them that decorates the festive table, or you can simply use them for breakfast. In any case, this is a very tasty and healthy dish that no one will refuse.
The first step is to boil the eggs. It is better to do this in salted water so that the shell does not burst and the protein does not leak out during cooking. To make the eggs easy to peel, they are dipped in cold water immediately after boiling.
Chilled and peeled eggs are cut lengthwise. Take out the yolks and put them in a bowl suitable for grinding. Add mayonnaise to the yolks and grind thoroughly.
Well, now there is room for the hostess's imagination. The filling can be chosen for every taste. You can add parsley or dill, green onions or tarragon to it, the main thing here is to observe the measure.
Fried onions will add an appetizing aroma to the appetizer, and raw (pre-marinated for 30 minutes) - pungency and piquancy.
For the filling, it is better to use hard cheese, preferably spicy. Rub the cheese on a fine grater.
There can be a wide variety of options with fish: sprats, canned salmon, saury, hot or cold smoked mackerel, herring.
From meat additives, they usually prefer ham, smoked or boiled sausage, carbonade, cervelat or just boiled meat.
A very popular additive is champignons in any form: pickled, fried, fresh, canned.
The selected additives are thoroughly mixed with yolk and mayonnaise and filled with whites to the volume of a whole egg. Stuffed eggs are poured with mayonnaise on top (you can draw a net for them) or decorate, for example, with caviar, tomato, cucumber, boiled carrots, herbs.
You can stuff eggs in a different way - remove the cap, take out the yolk and fill with the filling. Thus, the hostesses make cute "mushrooms" and "chickens".
When served, the stuffed eggs are laid out on a plate garnished with green lettuce. The testicle stand is made from slices of bell pepper, cut across.
