Farshirovannye Yaytsa Stuffed Eggs Recipes

Steps:

• In a saucepan, put the eggs and cover with cold water. Bring to boil at high heat. When water begins to simmer, cover the saucepan and remove from the heat. Lest rest for about 12 minutes. Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking. Peel the eggs.
• Cut the eggs in half and remove the yolks.
• In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds. Add salt and pepper.
• Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg. With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.

Steps:

• Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended.
• Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour.
• Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve.

Steps:

• Peel the eggs and cut inhalf. Carefully remove the yolks and crush well.
• Mix with mayonaisse, mustard, pickles and scallions and season with salt and pepper.
• Using a spoon, fill the egg halves with the mixture, arrange on lettuce leaves, chill and garnish with capers and pickled red bell peppers before serving.

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

Steps:

• Place eggs in boiling water.
• Bring back to a boil and boil for 10 minutes.
• Cool in cold water.
• Peel and split them lengthwise, remove yolks and place egg whites on a serving dish.
• Mash yolks with fork until free of lumps.
• Place the other 7 ingredients in blender and blend until smooth.
• Add butter in a pan and cook this mixture until thickened and then cool.
• Mix cooled mixture with mashed yolks stirring until smooth.
• Fill egg whites and garnish with parsley and paprika.
• Chill before serving.

Steps:

• Cut the rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard bouled egg whits upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
• Break the egg yolks up a little bit using a fork. Grate the garlic into the egg yolks, then grate about 2 tbls. of onion juice into the bowl. add the capers, 1 tsp of lemon zest, the juice of the lemon, a few dashes of hot sauce, the mayonnaise, pepper, and half of the parsley. Mash until smooth and check seasonings, adjusting if necessary.
• Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy!

Steps:

• Cut eggs lengthwise, remove yolks, set whites aside.
• On a plate, mash yolks and add sour cream, mustard, and salt. Mix well.
• Fill the egg whites with the yolk mixture.
• In a small pan, saute onion in butter until tender. Add soup and sour cream; mix well.
• Pour half of the sauce mixture into an 11x7 pan. Place stuffed eggs in sauce and spoon remaining sauce on top of eggs. Sprinkle with cheese and paprika.
• Cover and refrigerate overnight.
• Remove from fridge 30 minutes before baking. Bake, uncovered, at 350 degrees for 25 - 30 minutes or until heated through. Serve immediately.

Steps:

• Cut the eggs in half lengthwise, scoop out the yolks, and push the yolks through a fine strainer in a small bowl.
• Mash the sardines with a fork and add to the egg yolks. Stir in the lemon juice, Tabasco, and mayonnaise. Season with S&P.
• Spoon the filling into the egg white halves, mounding it up well. Dip each egg half into the flour, then into the egg, then into the bread crumbs.
• Heat the oil to 350° and deep-fry the egg halves for 2 minutes. (I could do four at a time) until golden brown. Drain on paper towels and serve hot, garnished with parsley sprigs.