Stuffed Eggs with Cheese and Caviar
Halved hard-boiled eggs filled with a creamy cheese mixture, mayonnaise, dill, and red caviar. A festive appetizer that holds its shape beautifully on a platter.
- Time
- 20 min
- Serving
- 364 kcal
- Ingredients
- ≈ $1.71
- Protein
- 22 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Mayonnaise 15 g
- 3 Hard cheesepack 200 g ≈ $2.70 25 g
- 4 Red caviarpack 140 g ≈ $16.00 8 g
- 5 Dillpack 50 g ≈ $1.80 2 g
- 6 Salt 1 g
- 7 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Place eggs1 in cold water, bring to a boil, and cook for 10 minutes.
Cool eggs1 in cold water, peel, and slice lengthwise in half.
Remove yolks, mash them with mayonnaise, grated cheese, salt, and pepper.
Fill the egg whites with the cheese mixture using a spoon or a piping bag with a small corner cut off.
Tips
- Why it works
- Boil the eggs for exactly 10 minutes so the whites stay firm and don't fall apart when cut. If you overcook them, the whites turn rubbery.
- Substitutions
- Replace the 10 g of red caviar with 10 g of red fish pâté or 15 g of canned salmon. You can skip the mayonnaise and add 10 g of sour cream to the filling.
- Common mistakes
- If the filling runs out of the eggs, the yolks weren't mashed enough with the cheese or the salt hasn't dissolved. Check the consistency before filling.
- Storing and reheating
- Keep in the fridge for 2 days, covered with cling film. Reheat in the microwave for 20 seconds, covering the plate. Don't freeze.
- Serve with
- Serve with thin slices of cucumber and bread at the festive table or as a starter with champagne.
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