Tag: eggs

Monstrous boiled eggs – Recipe Monstrous boiled eggs from – Italian Cuisine

»Monstrous boiled eggs - Recipe Monstrous boiled eggs from Misya


First boil the eggs for about 8 minutes to make them firm, then drain and peel them.

Cut the eggs in half and remove the yolk.

Now prepare the avocado sauce: clean the avocado, and cut the pulp, then add it to the yolks, season with salt, pepper and lime juice and mash and mix everything together with a fork.

Start assembling the eggs: fill the egg whites with the sauce, place an olive in the center and create the pupil with a little bit of ketchup.

Once the final decorations are added with ketchup, the monstrous boiled eggs will be ready: all you have to do is serve them and enjoy the reactions of your guests!

Eggs with peas – Recipe Eggs with peas from – Italian Cuisine

»Eggs with peas - Recipe Eggs with peas from Misya


sauté the chopped onion in a saucepan with a little oil.
Add the peas and cook for a few minutes, then cover with the broth and cook for about 10 minutes with a lid.

When the peas are tender and the broth is partially dried, add salt and pepper and add the eggs.
Cover again and cook until the egg whites have thickened but the yolk is still soft.

Serve the eggs with hot peas and some fresh bread.

Stuffed boiled eggs: 10 recipes – Italian Cuisine

Stuffed boiled eggs: 10 recipes


Stuffed boiled eggs: many recipes and our tips for preparing filled eggs step by step

Simple to prepare and beautiful to look at. The hard-boiled eggs Stuffed are a tasty dish to serve as an appetizer, in a nice spring buffet, for a picnic, or even as a second special. Firmed and enriched with asparagus, broad beans, peppers, fresh cheeses, yoghurt, anchovies and salmon, they are transformed into an irresistible way!
Follow the tutorial above for basic preparation and choose the filling you like best!

Hard-boiled eggs filled with capers and broad beans

Blend 100 gr of fava beans, blanched and peeled, with a spoonful of capers, desalted, then add 2 sifted firm yolks, 3 teaspoons of mayonnaise, salt and ground pepper. Using a pastry bag stuffed with the 8 half egg whites and serve with a leaf of chicory and a little mayonnaise.

Hard-boiled eggs with vegetable and pickled tartare

Chop the pickles and the anchovy into very small cubes, work them with 2 firm yolks and 2 teaspoons of mayonnaise. Stuff the half firm egg whites with the "tartare", then serve them with a bit of ketchup and a celery leaf.

Boiled eggs with spicy robiola cream

Mix the robiola with the 4 firm egg yolks, salt, freshly ground pepper and a few drops of Tabasco. Transfer the mixture into a pastry bag and stuff the 8 half egg whites. Garnish with a salami cube, some chives and serve with a teaspoon of tartar sauce and a parsley leaf.

Boiled eggs with pickled vegetables

Simmer 100 g of wine, 3 tablespoons of vinegar, 2 teaspoons of sugar, garlic, 2 grains of pepper, half bay leaf and salt. Once the liquid has reduced by half, let the vegetables dry, in 4-5 cm sticks. Drain them, sprinkle them with vinegar and distribute them in the egg whites. Serve with the crumbled egg yolks, lettuce and mustard.

Boiled eggs with aioli

Mix the egg yolks with a crushed garlic clove, 2 teaspoons of mayonnaise, salt and half a tablespoon of oil. With a pastry bag stuffed eggs and garnish with a shelled and blanched shrimp tail for a minute. Arrange the eggs on strips of salad and decorate with a little ketchup.

Hard-boiled eggs with asparagus and fresh cheese

Boil the asparagus tips, blend them with a pinch of salt and pass them through a sieve. Add the sifted egg yolks, salt and pepper, then distribute the mixture into the eggs. Garnish with a cube of first salt, a slice of asparagus, a bit of paprika and serve on a thin salad

Boiled eggs with anchovies and roasted pepper

Mix the egg yolks with a teaspoon of anchovy paste, one of mayonnaise and spread the cream in the eggs. Garnish with a slice of pepper and serve on insalatin

Boiled eggs with yogurt and salmon

Mix the boiled egg yolks with the yogurt and salt. Spread the cream into the eggs and complete with salmon cubes, seared in a pan without fat on either side. Season with oil and pepper.

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