Filled eggs are the perfect starter for the Easter table, but you can also prepare them all year round, because they are always popular. They are prepared so quickly and there are a variety of variants. And when Easter is over and a lot of colorful eggs have remained, you can simply use them with these delicious recipes.
If you like to eat cooked eggs, you have interesting and tasty variants here that you should try. These recipes not only look nice, they also taste fabulous. You can serve these delicious starters to your guests on various occasions or enjoy them as a healthy snack during the day.
Filled eggs with cream cheese
The cream cheese makes the filling particularly creamy and rich for these classic filled eggs. The recipe is ideal for the Easter brunch or a spring party.
Preparation:15 minutes
Cooking time:10 minutes
Portions:16 Stk.
Ingredients:
- 8 large eggs
- 3 tablespoons of Mayo, or more as required
- 1 tablespoon of cream cheese, soft
- 1 teaspoon white vinegar
- 1/2 TL Dijon-Senf
- 1 Cayennepfeffer socket
- Salt, to taste
- Freshly ground pepper, to taste
- Paprika to garnish
Preparation:
- Put the eggs in a saucepan and cover them with cold water.Bring them to cookAnd let them simmer for 10 minutes. Take them off the stove, pour them off and let them cool under cold water before peeling them. You can also use the Easter eggs at will.
- Halve the peeled eggs of the length and remove the egg yolks in a bowl. Puree it with the mayonnaise, cream cheese, vinegar, mustard and the cayenne until a smooth mass is created. Check them with salt and pepper. If the mixture appears too dry, add some Mayo.
- Fill the protein halves generously with the egg yolk mass by using a spoon or piping bag.
- Sprinkle the tops with peppers and serve them cool.
Cooked eggs filled with mushrooms
Filled eggs with mushrooms are a perfect, healthy recipe that is popular with people of all ages.
Preparation:10 minutes
Cooking time:20 minutes
Portions:10 Stk.
Ingredients:
- 5 large eggs
- 2 tablespoons of vegetable oil
- 1 small onion
- 200 g mushrooms
- 2 heaped TL mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon of fresh thyme leaves or a little less dried thyme
- Salt and black pepper to taste
- Chives for sprinkling
Preparation:
- Cook the eggs for 10 minutes and halve them lengthways after they have cooled completely.
- Screw the egg yolks with a spoon and crush it with a fork.
- Cut the onion into small cubes and the mushrooms into 5 mm thick slices.
- Heat a tablespoon of oil in a large pan, add the onion and let it cook for 7 minutes over low heat until it is soft and glassy. Put it in a bowl and leave it aside.
- Increase the heat and add the second tablespoon of oil and the mushrooms, distribute them evenly in the pan and fry it for 3 minutes without stirring. If you are well tanned, stir them and fry them for 7 minutes until they are soft. It is important that the moisture evaporates so that the filling does not become too liquid.
- Shoot the onion and mushrooms in the food processor. However, they should not puree and get very smooth.
- Mix this mass with the egg yolks, the mayonnaise and the thyme and taste it with the lemon juice, salt and pepper.
- Fill the egg whites with the filling and sprinkle them with chives.
Delicious, filled eggs with avocado
These filled eggs with avocado are a delicious variant of the classic. With creamy avocado, fresh lime juice and coriander, a light alternative without Mayo is created.
Preparation:15 minutes
Portions:12 Stk.
Ingredients:
- 6 large, cooked eggs
- 1 avocado halved, gutted and peeled
- 2 tablespoons of chopped, fresh coriander leaves
- 2 teaspoons of chopped, fresh chives
- 2 TL freshly pressed lime juice
- 1 pinch of garlic powder
- Salt and pepper to taste
- Smoked baking powder
- Freshly chopped coriander for garnish
Preparation:
- Crush the cooked egg yolks and the avocado with a fork in a large bowl until everything is well mixed.
- Stir in the coriander, lime juice, chives and garlic powder.
Season the mixture with salt and pepper. - With a piping bag or spoon, fill the protein halves with the avocado mixture.
- Garnish the starnings with smoked peppers, finely chopped coriander and freshly ground pepper.
Prepare the devil eggs with tuna
These creamy devil eggs with tuna are a healthy, fast and simple finger food. This is the perfect recipe for a quick snack, a picnic or a party.
Preparation:5 minutes
Portions:12 Stk.
Ingredients:
- 6 hard -boiled eggs
- 1/2 TL Dill
- 2 tablespoons of Greek yogurt
- 60 g tuna from the can (drip weight)
- Freshly ground pepper
Preparation:
- Cut thecooked eggsLength in half in half and lift the egg yolk out.
- Puree the egg yolks in a separate bowl.
- Add the drained tuna from the can, dill, pepper and Greek yogurt and stir everything together.
- Fill the protein half with the mixture and garnish it with a little dill.
