Stuffed Eggs

Stuffed Eggs Recipe from Latvia with Cream, Cheese, and Parsley

Region / culture: Latvia | Servings: 8

Introduction

Stuffed eggs, also known as deviled eggs, are a classic appetizer that is perfect for parties, gatherings, or just a simple snack. This recipe takes the traditional deviled eggs to the next level by adding a creamy and cheesy filling that is sure to impress your guests.

History

The origins of stuffed eggs can be traced back to ancient Rome, where they were a popular dish served at banquets and feasts. Over the years, the recipe has evolved and been adapted to suit different tastes and preferences. Today, stuffed eggs are a staple in many households and are enjoyed by people of all ages.

Ingredients

8 hard-boiled eggs
3 tbsp finely chopped parsley and dill
0.5 cup cream
0.5 cup ground cheese
3 tbsp butter
mayonnaise
salt
greens

How to prepare

Cut the eggs in half and remove the yolks.
Blend the yolks with butter, greens, salt, and cream.
Fill the halves with the mixture.
Join two halves together to form a whole egg, then sprinkle with cheese and butter.
Bake in the oven for 10 – 12 minutes.
Before serving, pour mayonnaise over the eggs and garnish with greens.

Variations

Add bacon bits or smoked salmon to the filling for a different flavor.
Top the stuffed eggs with caviar or truffle oil for a luxurious touch.
Mix in some chopped pickles or olives for a tangy twist.

Cooking Tips & Tricks

Be sure to use fresh eggs for the best results.

- To easily peel hard-boiled eggs, place them in cold water immediately after cooking.

- For a smoother filling, use a food processor or blender to mix the yolks with the other ingredients.

- Experiment with different herbs and spices to customize the filling to your liking.

Serving Suggestions

Stuffed eggs can be served as an appetizer, snack, or side dish. They pair well with a variety of dishes, such as salads, sandwiches, and soups.

Cooking Techniques

Baking the stuffed eggs in the oven helps to melt the cheese and butter, creating a deliciously creamy and gooey filling.

Ingredient Substitutions

Use Greek yogurt or sour cream instead of cream for a lighter filling.

- Substitute cheddar or mozzarella cheese for the ground cheese.

- Replace butter with olive oil or avocado oil for a healthier option.

Make Ahead Tips

Stuffed eggs can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply cover them with plastic wrap or foil to keep them fresh.

Presentation Ideas

Arrange the stuffed eggs on a platter and garnish with fresh herbs, cherry tomatoes, or edible flowers for a beautiful presentation.

Pairing Recommendations

Stuffed eggs pair well with a variety of beverages, such as champagne, white wine, or sparkling water. They also go well with crackers, breadsticks, or vegetable sticks.

Storage and Reheating Instructions

Leftover stuffed eggs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of stuffed eggs contains approximately 150 calories.

Carbohydrates

Each serving of stuffed eggs contains approximately 2 grams of carbohydrates.

Fats

Each serving of stuffed eggs contains approximately 12 grams of fats.

Proteins

Each serving of stuffed eggs contains approximately 8 grams of proteins.

Vitamins and minerals

Stuffed eggs are a good source of vitamin A, vitamin D, calcium, and iron.

Alergens

Stuffed eggs contain eggs and dairy, which may be allergens for some individuals.

Summary

Stuffed eggs are a delicious and nutritious appetizer that is high in proteins and fats. They are a great addition to any meal or party spread.

Summary

Stuffed eggs are a versatile and delicious appetizer that is perfect for any occasion. With a creamy and cheesy filling, they are sure to be a hit with your family and friends. Try this recipe today and enjoy a tasty and satisfying snack!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Stuffed Eggs. It was a warm summer afternoon, and I was visiting my friend Margaret in her quaint little cottage by the sea. Margaret was known for her delicious meals, and that day she was preparing a special dish for a dinner party she was hosting later in the evening.

As I sat at her kitchen table, sipping on a cup of tea, Margaret pulled out a carton of eggs from the refrigerator and began boiling them on the stove. I watched intently as she carefully peeled the shells off the eggs and sliced them in half. Then, with a small spoon, she carefully scooped out the yolks and placed them in a mixing bowl.

“What are you making, Margaret?” I asked, curious about the dish she was preparing.

“Stuffed Eggs,” she replied with a smile. “It’s a family recipe that has been passed down for generations.”

Intrigued, I watched as Margaret added mayonnaise, mustard, salt, and pepper to the yolks in the bowl. She then mashed everything together until it formed a creamy filling. Next, she spooned the mixture back into the hollowed-out egg whites, creating a beautiful and elegant presentation.

“You should try one,” Margaret said, offering me a Stuffed Egg.

I hesitated at first, unsure if I would like the combination of flavors. But as soon as I took a bite, I was hooked. The creamy filling was rich and flavorful, with just the right amount of tanginess from the mustard. It was the perfect appetizer, and I couldn’t get enough.

“Margaret, this is amazing!” I exclaimed, savoring every bite.

She chuckled at my enthusiasm and shared with me the story of how she had learned to make Stuffed Eggs. It turns out that the recipe had been passed down from her grandmother, who had learned it from a dear friend many years ago.

“My grandmother used to make these for special occasions,” Margaret explained. “And now I carry on the tradition by making them for my own dinner parties.”

I was fascinated by the history and tradition behind the recipe, and I knew that I had to learn how to make Stuffed Eggs for myself. Margaret graciously offered to teach me, and we spent the rest of the afternoon in her kitchen, perfecting the technique and enjoying each other’s company.

After that day, Stuffed Eggs became a staple in my own recipe collection. I would make them for family gatherings, dinner parties, and even just for a simple afternoon snack. Each time I prepared them, I felt a connection to Margaret and her grandmother, as if I were carrying on a culinary legacy that had been passed down through the generations.

As the years went by, I continued to experiment with the recipe, adding my own twists and variations to make it my own. Sometimes I would swap out the mayonnaise for Greek yogurt, or add a sprinkle of paprika for a touch of spice. But no matter how I changed it up, the core flavor of the Stuffed Eggs remained the same – creamy, tangy, and utterly delicious.

Now, whenever I make Stuffed Eggs, I think back to that warm summer afternoon in Margaret’s kitchen, where I first discovered the joy of this simple yet elegant dish. It’s a reminder of the power of food to connect us to our past, to evoke memories and emotions, and to bring people together around the table.

So the next time you’re looking for a special appetizer to impress your guests, why not give Stuffed Eggs a try? You never know – you might just stumble upon a recipe that will become a cherished tradition in your own family for years to come.