Good afternoon dear friends! You don't know how to surprise your guests? Looking for unusual and challenging dishes? Today we will learn how to amaze guests with simple old recipes, but we will cook in a new way. So, everyone has long known the appetizer “stuffed eggs.” She fell in love and took root on the tables of many housewives. We offer a new cooking option: eggs with red caviar. Quite unusual, right?
Healthy goodies
- quail eggs - 30 pcs.;
- hard cheese with creamy taste - 200 g;
- granular red caviar - 100 g;
- mayonnaise (preferably homemade);
- greenery;
- lettuce pepper;
- tomatoes (you can use small cherry tomatoes).
With red caviar they are distinguished by their originality and are quickly swept off the table.
1. Boil the eggs in slightly salted water. Cooking time takes up to five minutes in boiling water. Eggs have a special sweetish taste; if they are overcooked, they will lose this quality.
2. Cool in cold water, this will help them clean well and neatly.
3. Peel and cut into halves.
4. Separate the whites from the yolks, putting them in different containers.
5. Grate the cheese onto the yolks on a fine grater. Grind and add mayonnaise until smooth.
6. Prepare the whites.
7. Using a teaspoon, carefully scoop out the filling and fill the whites.
8. Open the jar of caviar and place it beautifully on top of the filling.
9. Decorate the appetizer itself with greens, and the dish with beautifully chopped tomatoes and peppers.
There should be no salt in this dish, as it can spoil the delicate taste.
Eggs with red caviar should be filled with cheese with a creamy taste; when mixed with the yolk, it will become tender.
To prepare this dish, it is best to take deep dishes and serve on a large, beautiful tray.
The contrast of the dish lies in the red caviar. It will not only serve as a decoration, but also as a flavor addition to the recipe.
The eggs will definitely win the hearts of even the most picky gourmets and will become the highlight of your table.
Eggs with red caviar
If you don't like quail eggs, then this will be a chic alternative.
- chicken eggs - 10-14 pcs.;
- champignon mushrooms - 150 g;
- onion - 1 pc.;
- spices;
- greenery;
- mayonnaise;
- Red caviar.
1. Boil eggs. Cooking time is seven minutes.
2. Cool under running water and peel.
3. Wash the mushrooms and finely chop them.
4. Peel the onion and chop.
5. Heat a frying pan with oil, add the onion and fry over medium heat until translucent. Add mushrooms, add salt and pepper. Cook for another 3-5 minutes, then pour half a glass of water into the pan and cover with a lid. Reduce heat to low.
6. After the liquid has evaporated, the mushrooms are ready.
7. Transfer the cooled roast into a bowl and beat with a blender.
8. Mix the mushroom mixture with the yolks adding a little mayonnaise.
9. Stuff the eggs using a teaspoon or small fork.
10. Place red caviar and a sprig of parsley or dill on top.
Our eggs with red caviar are ready. We can start tasting.
Conclusion
You can actually stuff eggs with whatever you want. This includes chopped liver with onions, sprats, and even ham. The dish can be stored for a maximum of two days, after which it is not suitable for consumption. Mayonnaise, as we said above, is best to take homemade, as it makes the filling more tender and airy. Eggs with red caviar will not only be a chic decoration for your New Year's table, but also for an ordinary everyday feast. We recommend trying eggs in the “under a fur coat” style. To do this, make a sharp mixture with a blender and stuff it into the middle of the egg. This dish is much faster to prepare than a salad.
Stuffed eggs with red caviar are truly a delight in taste and color.
We wish you bon appetit and new culinary discoveries!
Thirdly, it is convenient and compact to place such a snack on the table. It is easy and quick to prepare, its appearance attracts the attention of guests and stimulates the appetite. Let's focus on the simplest, most delicious and nutritious option.
Recipe for chicken eggs stuffed with red caviar
(but you can also stuff quail)
Ingredients:
- chicken eggs,
- red granular caviar,
- a little fresh dill for the filling,
- two or three green onions for serving,
- mayonnaise,
- ground black pepper.
Preparation:
1. To boil hard-boiled eggs, remove them from the refrigerator in advance, rinse thoroughly under warm running water (there are dirty spots on homemade eggs, rub them with salt to clean them). Boil water, dip the eggs into it, it is better to do this with a spoon or slotted spoon. Lightly salt the water in which the eggs are boiled to prevent the shell from breaking. Cook for 8-10 minutes. Then quickly transfer them to cold water. The heat from the eggs will be transferred to the water, so change it to cold water several times. This simple process will allow you to easily peel the eggs later.
2. Cut boiled and peeled eggs along their entire length into two equal halves. Set the whites aside for now, and place the yolks in a separate bowl.
3. Chop the fresh dill very finely. Using a fork, mash the egg yolks, add dill to them, add mayonnaise, sprinkle with ground black pepper to your taste and mix well. Regulate the amount of mayonnaise yourself - the main thing is that the mass is of medium thickness (not liquid, otherwise it will spread, and not very dense, then it will be inconvenient to fill egg whites with it).
4. Fill the egg halves with the resulting mixture. You can do this with a teaspoon. 
If you want to give your stuffed eggs more sophistication and a festive look, use a pastry syringe or a pastry bag with a shaped nozzle. Pipe the filling in an original pattern into the indentations of the egg whites.
5. Arrange the eggs beautifully on top, decorate everything with a sprig of fresh dill or sprinkle with chopped green onions.
6. Place the finished eggs stuffed with red caviar on a large festive dish, decorated with fresh lettuce leaves. Just imagine how attractive and seductive it will look due to the bright riot of colors.
Adviсe:
- so that the egg halves do not roll around on the dish, but stand straight, trim their bottoms a little;
- so that the caviar does not stick to the spoon and lies well on the stuffed egg, before scooping it from the jar, wet the spoon in cool water each time;
- Both eggs and red caviar are nutritious protein foods. Therefore, during a holiday feast, serve this appetizer first, but do not cook it a lot. Based on the calculation - two stuffed egg halves for each guest (after all, there is still a whole holiday ahead and there are so many delicious temptations).
Don’t know how to beautifully and originally decorate a festive feast or buffet table? Among other dishes, stuffed eggs with red caviar will look great.
Recipe contents:
Stuffed eggs are an indispensable appetizer on any festive table. They are simple, quick and easy to prepare, look beautiful, and in taste are in no way inferior to complex gourmet dishes. They are stuffed with a variety of products. But if you like experiments, then prepare a traditional festive and generous appetizer with red caviar. This flavor combination of products will definitely amaze all guests. Such a real masterpiece will not only decorate the feast, but such a delicacy will definitely disappear from the table first.
It is worth noting the benefits of this snack. A chicken egg contains many useful substances. It is absorbed by the body by 97-98%. And the nutritional value of one egg can be compared to 50 g of meat or 200 ml of cow's milk. Among other things, eggs are low in calories. On average, one egg contains about 75 kcal. Red caviar eggs are a fish egg that contains everything necessary for the embryo to fully develop. Consuming red caviar in reasonable doses is an excellent preventive measure for boosting immunity. In addition, this gift of the sea has a positive effect on vision, strengthens bones and improves blood circulation. The product significantly reduces the risk of blood clots and cardiovascular diseases.
- Calorie content per 100 g - 214 kcal.
- Number of servings - 16
- Preparation time - 20 minutes for preparing the appetizer, plus time for boiling and cooling the eggs
Ingredients:
- Eggs - 8 pcs.
- Butter - 40 g
- Red caviar - 15 g
Preparation of stuffed eggs with red caviar:
1. Boil the eggs in advance to a stiff consistency. To do this, place them in a container with cold water. Boil and cook for 8-10 minutes. Then transfer them to ice water, which you change several times, because... the heat of the eggs will warm it up. Leave them for about half an hour. Peel completely cooled eggs, rinse and dry.
2. Carefully cut the eggs in half lengthwise, remove the yolk and cut off some of the white to create a larger cavity for the filling.
3. Grate the yolk with the cut white on a medium grater.
4. Add softened butter. Remove it from the refrigerator in advance so that it reaches room temperature.
5. Mix the mixture well until smooth. The mixture should have a soft consistency, but not liquid. The ideal texture is if the yolks can be rolled into a ball.
6. Fill the egg whites with the yolk-butter mixture and lightly compact it. Do not fill the whites with yolks to the top so that there is room for the caviar. At this stage of preparation, you can wrap the eggs in cling film and put them in the refrigerator so that they do not dry out, and when you serve the appetizer, fill them with red caviar and serve.
Stuffed eggs. Filling: red caviar and fresh herbs. Eggs stuffed with red caviar, according to this recipe, are an appetizer suitable for a holiday or for a feast in a large company. The number of ingredients is minimal, and cooking takes no more than 15 minutes.
The recipe for eggs stuffed with caviar belongs to Russian home cooking. For cooking 12 servings you will need:
- 6 eggs
- 100 grams of red caviar.
- A bunch of dill.
- A couple of green onions for filling and 1-2 more for garnish.
- Salt pepper.
- Mayonnaise for dressing.
Eggs stuffed with caviar are being prepared no more than 15 minutes. Some tips:
- For convenience, cut off the bottom of the white halves - this will make them stable.
- If red caviar sticks to the spoon, first moisten it with cold water.
- Since the appetizer contains a lot of protein, it should be served at the beginning of the feast.
Stuffed eggs with caviar - recipe with photo
- Wash the eggs and put them in water. Cook for 10 minutes in boiling water, then cool.
- Peel the eggs, cut in half. Remove the yolks and make holes in the whites for the filling. Set the remaining eggs aside for future use in the filling.
- Wash the greens and chop.
- Grate the remaining yolks and whites into a deep plate, add small onions and dill, stir.
- Add caviar, pepper, spices to taste. Stir again and taste for salt. Alternatively, you can make the stuffed eggs first and then place the caviar on top.
- Fill the white halves using a spoon or a piping bag.
- If there is any caviar left, give the filling a nice look. Also add some green onions for garnish.
Stuffed eggs stuffed with red caviar and herbs
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