Stunning Filled Eggs

Stunning Filled Eggs

Eggs – such a great source of protein, what can be better than that. Perhaps once you fill them up with something equally delicious and colorful, just to underline their greatness. Everyone knows the chocolate eggs on Easter and there is nothing wrong with them. I offer you a beautiful savory alternative that will attract the eye, as well as your taste – Stunning Filled Eggs.

Total Time: 30 minutes

Shopping List

8 whole eggs in total (2+2+2+2), cooked

The Green Filling:
2 egg yolks, cooked
1 ripe avocado, peeled and chopped
1 teaspoon of Dijon Mustard
1 teaspoon of capers, rinsed
1 tablespoon of fresh dill, washed and chopped
Juice from ½ lemon
A pinch of lemon zest

The Pink Filling:
2 egg yolks, cooked
100g of cooked beetroot, grated
100g of fresh cream cheese (e.g. Philadelphia)
2 splashes of Balsamic Vinegar

The Orange Filling:
2 egg yolks, cooked
100g of good quality smoked salmon, torn in pieces
80g of crème fraîche
Juice from ½ lemon

The Yellow Filling:
2 egg yolks, cooked
1 teaspoon of Dijon Mustard
3 teaspoons of anchovy paste
2 tablespoons of spring onion, washed and finely chopped
3 tablespoons of quality mayonnaise
1 teaspoon of capers

Sea salt and ground black pepper for seasoning
Fresh bread or homemade nachos to serve with

Instructions

First of all, cook eggs in salted hot boiling water for about 10 minutes. Then, take them out and let them cool down.
Note that for the amount of spreads you need 8 boiled eggs. If you fill all the egg whites, you will have ½ of the amount of spreads left.
Therefore, I recommend to serve it as lovely crostini appetizer or with homemade nacho tortillas. You can also refrigerate until next day and use it as a fast lunch with fresh bread. Yummy.

Meanwhile, prepare a hand blender and 4 medium mixing bowls. Now you can prepare all the ingredients.

The Green Filling

Place all the products into a hand blender: 2 cooked egg yolks, 1 avocado, 1 teaspoon of Dijon, 1 teaspoon of capers, a handful of fresh dill, ½ lemon juice and a pinch of lemon zest. Season with sea salt and pepper and mix. Taste and continue blending until smooth foamy texture. Then, transfer it into a serving bowl and refrigerate until serving. Fill the egg whites up with the spread and decorate with some green part of spring onions.

The Pink Filling

Mix all ingredients in a hand blender: 2 cooked egg yolks, grated beetroot, 100g of Philadelphia, sea salt, pepper and 2 splashes of Balsamic Vinegar. Blend and taste. Add more vinegar accordingly.

Once you have a smooth texture, transfer the spread into bowl and refrigerate.
Just before serving fill the egg white up with the spread.

The Orange Filling

Once again place in a hand blender: 2 cooked egg yolks, 100g of smoked salmon, 80g of crème fraîche, ½ lemon, salt and pepper. Blend until smooth and refrigerate until serving. Taste.
Decorate with some chopped fresh dill.

The Yellow Filling

Finally blend all the remaining ingredients: 2 cooked egg yolks, 1 teaspoon of Dijon, 3 teaspoons of anchovy paste, 2 tablespoons of spring onion, 3 tablespoons of mayonnaise and 1 teaspoon of capers. Taste and season accordingly with a pinch of sea salt.

Decorate with capers and prepare all the filled eggs once you are ready to serve. Otherwise, refrigerate and enjoy them whenever you have mood for.

Makes 8 serves.




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