Stuffed Eggs Romanian-style

Romanian-style Stuffed Eggs Recipe with Parsley and Butter

Region / culture: Romania | Servings: 6

Introduction

Stuffed Eggs Romanian-style is a classic dish that is perfect for appetizers or as a side dish. The creamy and flavorful filling made with butter, parsley, salt, and pepper adds a delicious twist to traditional deviled eggs.

History

Stuffed Eggs Romanian-style has been a popular dish in Romania for many years. It is often served at special occasions and gatherings, as well as during holidays such as Easter. The recipe has been passed down through generations, with each family adding their own unique touch to the dish.

Ingredients

6 eggs
2 oz / 60 g butter
1 tsp finely minced parsley
salt
pepper
lettuce

How to prepare

Hard boil the eggs, then remove the shells and cut them in half lengthwise once they have cooled.
Gently take out the yolks and transfer them to a bowl.
Combine the yolks with the butter.
Add parsley, salt, and pepper to the mixture, then use it to fill the egg whites.
Sprinkle some chopped parsley on top.
Arrange the stuffed eggs on a plate lined with lettuce.

Variations

Add a dash of paprika or cayenne pepper for a spicy kick.
Mix in some chopped chives or green onions for added flavor.
Top with crumbled bacon or grated cheese for a decadent twist.

Cooking Tips & Tricks

Be sure to hard boil the eggs properly to ensure they are easy to peel.

- Use room temperature butter for a smoother filling.

- Adjust the seasoning to your taste preferences by adding more or less salt and pepper.

- Garnish with additional parsley for a pop of color and freshness.

Serving Suggestions

Stuffed Eggs Romanian-style can be served as an appetizer, side dish, or even as a light lunch. Pair it with a fresh salad or some crusty bread for a complete meal.

Cooking Techniques

Boil the eggs until they are hard boiled, then cool them in an ice bath to make them easier to peel.

- Use a piping bag or a small spoon to fill the egg whites with the yolk mixture for a neat presentation.

Ingredient Substitutions

Use margarine or olive oil as a substitute for butter.

- Swap out parsley for dill or cilantro for a different flavor profile.

Make Ahead Tips

Stuffed Eggs Romanian-style can be made ahead of time and stored in the refrigerator for up to 2 days. Simply cover them with plastic wrap to keep them fresh.

Presentation Ideas

Arrange the stuffed eggs on a platter lined with lettuce leaves for a beautiful and appetizing presentation. Garnish with additional parsley or a sprinkle of paprika for a finishing touch.

Pairing Recommendations

Stuffed Eggs Romanian-style pairs well with a crisp white wine or a light beer. Serve it alongside a charcuterie board or some fresh fruit for a balanced meal.

Storage and Reheating Instructions

Store any leftover Stuffed Eggs Romanian-style in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave them for a few seconds until warmed through.

Nutrition Information

Calories per serving

Each serving of Stuffed Eggs Romanian-style contains approximately 120 calories.

Carbohydrates

Each serving of Stuffed Eggs Romanian-style contains approximately 1 gram of carbohydrates.

Fats

Each serving of Stuffed Eggs Romanian-style contains approximately 10 grams of fats.

Proteins

Each serving of Stuffed Eggs Romanian-style contains approximately 6 grams of proteins.

Vitamins and minerals

Stuffed Eggs Romanian-style is a good source of vitamin A, vitamin D, and calcium.

Alergens

Stuffed Eggs Romanian-style contains eggs and butter, which may be allergens for some individuals.

Summary

Stuffed Eggs Romanian-style is a nutritious dish that is high in proteins and fats, making it a satisfying and delicious option for any meal.

Summary

Stuffed Eggs Romanian-style is a delicious and versatile dish that is perfect for any occasion. With its creamy filling and flavorful seasonings, it is sure to be a hit with family and friends alike.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a hot summer day, and I was visiting my friend Maria at her home in Romania. As soon as I walked into her kitchen, I could smell the delicious aroma of herbs and spices wafting through the air. Maria greeted me with a warm smile and a twinkle in her eye.

"Grandma, I have a special recipe to share with you today," she said, her voice filled with excitement. "It's for Stuffed Eggs Romanian-style. You're going to love it!"

I watched as Maria expertly chopped onions, garlic, and fresh herbs, mixing them all together with creamy mayonnaise and tangy mustard. She then carefully scooped out the yolks of hard-boiled eggs, mixing them with the flavorful filling before piping it back into the egg whites. The finished eggs were garnished with a sprinkle of paprika and a fresh parsley leaf.

As Maria handed me a stuffed egg to try, I couldn't believe how delicious it was. The flavors were rich and savory, with a hint of tanginess from the mustard. I knew right then and there that I had to learn how to make this dish for myself.

Over the next few days, Maria patiently taught me the ins and outs of making Stuffed Eggs Romanian-style. She showed me how to boil the eggs just right so that the yolks were perfectly cooked, and how to season the filling to perfection. I watched her hands move with grace and precision as she filled each egg half, creating a beautiful presentation that was almost too good to eat.

As I practiced making the recipe on my own, I found myself falling in love with the process. The act of cooking became a form of meditation for me, a way to express my creativity and love for food. I experimented with different herbs and spices, tweaking the recipe to suit my own tastes.

Years passed, and I continued to make Stuffed Eggs Romanian-style for my family and friends. Each time I served the dish, it elicited oohs and ahhs from my guests, who couldn't get enough of the savory, creamy eggs. I shared the recipe with anyone who asked, passing on the tradition that Maria had started with me.

As I grew older, I began to realize the true power of food to bring people together. The simple act of sharing a meal can create bonds that last a lifetime, connecting us to our past and our heritage. Through cooking, I was able to preserve the memories of my time in Romania, and honor the friendship that had inspired me to learn this recipe.

And so, whenever I make Stuffed Eggs Romanian-style, I think of Maria and the joy she brought into my life. I remember the hot summer day when she first introduced me to this dish, and how it sparked a passion for cooking that has stayed with me ever since. I am grateful for the gift of her friendship, and for the delicious recipe that she shared with me so many years ago. And as I sit down to enjoy a plate of stuffed eggs with my loved ones, I am reminded of the beauty and magic that can be found in a simple, homemade meal.