Did the in-laws invite themselves to lunch on Sunday and don't have time to shop? Or your friends have come to your house and it seems ugly not to let them stay for dinner, but you don't know what to offer on the table?

Don't worry, don't panic: everyone always has home eggs, or at least they are an economic ingredient and that does not require particular storage conditions, which is why you can save dinner with a classic of all time: the Stuffed eggs.

Easy to cook, they lend themselves both as starter, but also as an idea appetizer or how second cold and very summery. Preparing them is simple, but perhaps there are no ideas to make them a little more delicious in addition to the usual ones mayonnaise and tuna stuffed eggs.

Below then we offer you three recipes of stuffed eggs with slightly different ingredients than usual; in our gallery, however, find some useful advice to cook them at their best.

Eggs stuffed with avocado mousse

For this recipe, you need it: 8 eggs, 8 anchovy fillets in oil, 2 avocados, 1 tomato, 1 garlic clove, 1 lemon, chilli pepper, fresh dill, extra virgin olive oil and salt to taste.

Method. Boil the eggs in boiling water, then shell them and let them cool. Now prepare the mousse, starting to crush the garlic until it is cream and adding it to the oil. Meanwhile, boil the tomato, then pass it under cold water to peel it, then cut it into chunks. Now take the stone from the two avocados and empty them with a teaspoon of the pulp, which you will put in a mixer together with the garlic oil, lemon juice and tomato. To this, you will also add the firm egg yolks. Blend everything, obtaining a puree, which you will add salt and chili pepper (if desired) and with which you will fill the eggs. After filling them, you will garnish them with half anchovy fillet each, which you have previously rinsed under water and dried with kitchen paper, and a leaf of dill.

Stuffed eggs with pickled vegetable tartare

You need this recipe: 8 eggs, 8 anchovy fillets in oil, pickled vegetables and mayonnaise to taste.

Method. Boil the eggs in boiling water, then shell them and let them cool. With the help of a crescent, finely chop the pickles and anchovy fillets, then in a bowl add them to the hard yolks and 4 tablespoons of mayonnaise. Mix everything and with the mixture, fill the hard egg whites.

Eggs stuffed with mascarpone and chives

You need this recipe: 8 eggs, 140 g mascarpone, 4 teaspoons of chives, salt and pepper to taste.

Method. Boil the eggs in boiling water, then shell them and let them cool. Meanwhile, in a bowl, pour the mascarpone and chives, to which you will add the hard yolks, together with a pinch of salt and pepper. Mix well with a spoon, then fill the egg whites with the mixture obtained.