Introduction
Stuffed eggs, or “jajka faszerowane,” are a delicious and versatile dish that can be served as an appetizer or a snack. This recipe features a delightful combination of creamy egg yolks and savory dried tomatoes, all brought together by fresh herbs. Perfect for gatherings or special occasions, these stuffed eggs are sure to impress your guests with their vibrant flavors and appealing presentation.
Detailed Ingredients with measures
Eggs – 6 large
Dried tomatoes – 100 grams
Mayonnaise – 3 tablespoons
Mustard – 1 teaspoon
Salt – to taste
Pepper – to taste
Chives – for garnish
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 12 stuffed eggs
In this recipe, the delightful blend of sun-dried tomatoes with creamy egg yolks creates a taste that’s both comforting and exciting. Ideal for any occasion, you can enjoy the rich flavors that make every bite a treat.
Detailed Directions and Instructions
Step 1: Prepare the Eggs
Boil the eggs in a pot of water for about 10-12 minutes. Once done, remove them from the boiling water and place them in an ice bath to cool down quickly.
Step 2: Peel and Halve the Eggs
Once the eggs are cool, peel off the shells carefully. Cut each egg in half lengthwise and gently remove the yolks, placing them in a mixing bowl.
Step 3: Prepare the Filling
To the bowl with the yolks, add finely chopped sun-dried tomatoes, mayonnaise, mustard, and a pinch of salt and pepper. Mash the mixture with a fork until smooth and well combined.
Step 4: Fill the Egg Whites
Using a spoon or piping bag, fill the egg white halves with the yolk mixture. Make sure to fill them generously for a beautiful presentation.
Step 5: Garnish and Serve
Optionally, you can garnish the stuffed eggs with fresh herbs, such as parsley or chives, for added flavor and color. Serve on a platter and enjoy.
Notes
Note 1: Egg Cooking Time
For perfectly cooked hard-boiled eggs, adjust the boiling time according to the size of the eggs.
Note 2: Sun-Dried Tomato Options
You can use oil-packed or dried sun-dried tomatoes, but be sure to chop them finely for better mixing.
Note 3: Storage
Stuffed eggs can be refrigerated for up to two days in an airtight container.
Note 4: Variations
Feel free to add other ingredients such as diced pickles, olives, or spices to customize your filling.
