A classic of the finer cold kitchen: soft, creamy and lightly piquant with a subtle sweet-and-sour balance. This recipe takes you back to that typical 1980s ‘function room’ standard, but perfectly executed.
Stuffed eggs
Stuffed eggs
Method
01
Boil the eggs
Boil the eggs for approx. 10 minutes so they are hard but not dry. Cool immediately in cold water so the yolk stays a nice yellow and doesn't turn green.
02
Prepare the yolks
Peel the eggs, halve them and take out the yolks. Press the yolks through a fine sieve for a very fine, smooth base.
03
Make the filling
Add mayonnaise, mustard, vinegar, cream, sugar, pepper and salt to the yolks. Mix to a silky, creamy filling without grains.
04
Fill
Put the mixture in a piping bag with a star nozzle and pipe nice rosettes into the egg whites for that typical classic look.
05
Finish and serve
Lightly finish with paprika and finely chopped parsley. Serve well chilled as a classic snack at festive occasions or as part of a cold buffet.
Tips & notes
For extra softness: add a little extra cream if the filling is too firm. Keeps for a maximum of 2 days in a sealed container in the fridge.
Variations
- Add finely chopped brown shrimp to the filling for a more luxurious version.
- Add a pinch of curry powder for a spicier accent.
Contains:
Eggs
Milk
Mustard
Sulphites
Serve with
| Calories | 137 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 1 g |
| Fat | 12 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
