Traditional recipes

Eggs stuffed with mayonnaise and tarragon

Eggs stuffed with mayonnaise and tarragon

Boil 12 eggs.

The yolks of the 2 raw eggs are put in a bowl for mayonnaise, plus 2 more yolks of the boiled ones and crushed well with a fork. From the above yolks, oil and mustard, make a mayonnaise, gradually adding the oil, so as not to cut. You can make mayonnaise with the mixer, just like me.

Boiled eggs are carefully peeled and cut in half lengthwise. Remove the yolks, crush well and add the margarine and pate, plus the spices.


Add sour cream to mayonnaise, mix gently until incorporated and add tarragon, which gives it a very good taste.

Divide the mayonnaise on a few flat plates (4 came out for me) and then fill the egg white halves with the yolk and pate filling and place them with the stuffed side down.

Decorate with parsley leaves.


Eggs stuffed with mustard and yolk

Boil the eggs hard, peel them, cut them in half, remove the yolks. These are mixed with butter, mustard, pepper and finely chopped and chopped greens until a paste is formed.

With this composition (with the help of the spray or posh) the egg whites are filled on the yolk places.

The French salad is placed on a plate and the stuffed eggs are placed on top of it. Garnish with mayonnaise and garnish with lettuce.

Nutritional values ​​per portion of 150 g (eggs 50g, French salad 100 g)


4 stuffed egg ideas

Boil the eggs for 15 minutes over medium heat. Calculate the time after the water starts to boil. After the eggs have boiled, let them rest for a few minutes and then transfer to a bowl of water and ice (to peel easily).

Peel a squash, grate it and cut it in half. Mix the yolks with the ingredients for each model, pass well with a fork and fill the halves of the egg whites with a posh or a teaspoon.

1. Eggs stuffed with mayonnaise, mustard and cucumbers:
Yolks from 5 boiled eggs
Finely chopped pickled cucumbers 2-3 pcs
Salt and pepper
Mayonnaise 3 tbsp
Mustard 1 tbsp
Garnish with freshly chopped parsley and paprika.

2. Eggs stuffed with hot sauce and pickled donuts:
Yolks from 5 boiled eggs
Garlic powder 1 tsp
1 teaspoon hot pepper
Hot sauce sauce 2 tbsp
Finely chopped pickled donut 1/4 piece Mayonnaise 2 tbsp
Mustard 1 tsp
Salt to taste
Garnish with hot pepper and finely chopped donut

3. Eggs stuffed with ceddar cheese, bacon and cream:
Yolks from 5 boiled eggs
Fried bacon 3-4 slices
Ceddar cheese cut into small cubes
Salt and pepper
Sour cream 3 tbsp
Finely chopped green onions
Decor:
Finely chopped green onions
Bacon

4. Eggs stuffed with avocado cream and garlic:
Yolks from 5 boiled eggs
Avocado 1 pc
Green bell peppers 1/4 pc
Lemon juice 2 tbsp
Salt
Finely chopped garlic 1 puppy
Tomatoes 1 pc
Red onion 1/4 piece
Garnish with freshly chopped parsley


Classic recipe mayonnaise

E o quick recipe, ready in 10 minutes, it takes longer to boil eggs than mixing mayonnaise & # 128578.

Lately I've been making the avocado mayonnaise recipe, but I was craving the classic recipe, so I made and write the recipe & # 128578

Mayonnaise is a It belongs to the category of cold sauces, because it is normally made from raw yolks. We learned how to make mayonnaise with boiled eggs & # 128578. It is an emulsion of eggs and oil and has multiple uses:

& ndash salads (beef salad), chicken salad with celery, tuna salad & hellip

-Preparations from fish, vegetables, meat ..

-is a basic sauce for preparing other sauces: Ravigot, Remoulade, Tartar & hellip sauce

The origin of this sauce is uncertain, it is not known who created the original recipe. There are still 3 versions:

  1. Some believe that the name mayonnaise (mayonnaise in Catalan) comes from the Spanish town of Mao (Mahon in Castilian), from the island of Menorca. This island prepares a sauce similar to today's mayonnaise, called "salsa mahonese" and which later became mayonnaise.
  2. Others claim that the name & bdquosauce Mayonnaise & rdquo comes from the name of Charles of Lorraine, Duke of Mayenne.
  3. There is also a reference to the French city of Bayonne and it is believed that & bdquomayonnaise & rdquo comes from & bdquobayonnaise & rdquo. (Source: Wikipedia)

No matter who created this wonderful, creamy and silky sauce, we thank him & lt3.


Stuffed eggs

Break eggs and clean the shell carefully. Cut each egg in half lengthwise. Using a teaspoon, remove the yolks so that they do not break.

In a bowl, mix the pate well with 2 yolks, then mix with the butter. Season with salt and pepper to taste (if necessary).

Crush the yolks with a fork, add 2-3 lbs of mayonnaise, until a homogeneous paste is obtained, season with salt and pepper.

Take a part of the egg halves and fill them with the two creams, then place them on a plate with the bulging side up. The mayonnaise is mixed with whipped cream, seasoned with salt and pepper, mixed well and then poured on the plate, without covering the eggs. Sprinkle a little paprika and freshly ground pepper on top.

The rest of the eggs are filled with a posh and placed on another plate with the filling facing up. Garnish with green parsley, sprinkle a little paprika and ground pepper on top, then serve.


Aperitifs | soups | way ii | desert |

Pizza | Omelette pizza | Potato salad with eggs Potato salad Tomatoes stuffed with mayonnaise mushrooms Tomatoes stuffed with meat salad Honey drob | Potato pie Eggs stuffed with liver pate | Beef salad | Liver in aspic | Caviar salad Mushrooms with mayonnaise Appetizer check | Mashed potatoes Combined salad Eggplant salad Fish salad with vegetables and mayonnaise Egg spread for spreads Peppers stuffed with cream cheese Green bean salad with garlic Au gratin sandwiches Bread mushrooms Zacusca de vara | Eggs on polenta | Potato and sausage salad Teleparizer | Potatoes with eggs and cheese Potatoes au gratin Meshes in a Parisian nest with cheese Debris pudding Zacusca and potato pie & QuotArlechin & quot | Small tarts Meatballs with meat and cheese Saratele |

Cabbage soup Salad soup Green bean soup Smoked sausage soup Stuffed pepper soup Honey soup

Meatball soup Salad soup with huts Bean salad soup Chicken soup Mushroom soup Potato soup Tomato soup Bean soup with smoked ciolan Potato soup Meat soup Summer soup Green pea soup Potato bags Chicken pea soup with chicken entrails Fishing soup Potato soup with tarragon Thick vegetable soup Green bean soup with sour cream and smoked ribs Summer cream soup Fish soup Green bean soup Pepper and cabbage soup Donut soup Autumn soup Soup & quotMix & quot | Salad soup with tomatoes Pork soup Chicken soup with dumplings |

Macaroni and cheese Green bean dish with chicken Steak with green crust Oven in the oven Salami potato pudding French fries

Honey steak Low mesh spinach Bean stew with sausages Gaina pane | Mushrooms with potatoes and eggs Potato stew with sausages Green beans with sausages Spaghetti with meat sauce Meat pots | Meat pancake pudding Green beans with flavored chicken | Liver with sauce Potato and vegetable schnitzel Lasagna in the oven | Steak in spicy sauce Chicken entrails stew Chicken bell peppers Chicken with mushrooms and sour cream Fish breath | Cabbage with polish and sauce Chicken roll Chicken with tomatoes | Cabbage fly | Natural snails with cheese Sheep stew with potatoes Meatballs | & quotNeiu & quot | Fish bite | Stuffed sheath Meat and potato pie Steak & quotStefania & quot | Potato bite |

Globurele | Tricolor pudding | Glued biscuits | Cake & quotDana & quot | Chocolate chip cookies Cornlets with jam Walnut cake Apple strudel |

Strawberry foam Honey cake Fruit cake Tomato juice cake Chec Ina | Dobos | Cherry foam Cake & quotGreta & quot | Walnut meringues Poultry milk Donuts with whipped cream Chocolate ice cream Cocoa ice cream Peach ice cream Fruit cream Peach cream Bread of Spain | Cake with nes cream | Autumn fruit salad Apple cake | Potato dumplings with plums Rice pudding Papanasi with cottage cheese Fruit and cream cake Biscuit salami Burnt sugar cream Cherry cream roll Vanilla cream


Salmon with mayonnaise and tarragon

Put the salmon pieces in a deep, non-stick pan. Pour the wine on top, add the bay leaves and lemon peel and season to taste. Bring to the boil, then reduce the heat, cover the pan and put the salmon for 5-6 minutes, or until done - should remain slightly translucent in the center.

Meanwhile, mix the mayonnaise with the yogurt, grated lemon peel and chopped tarragon. Season with salt and pepper and transfer the mixture to a bowl.

When the fish is ready, drain some of the liquid into a graduated bowl and make up with boiling water to obtain 360 ml. Cover the pan with a lid so that the salmon stays warm, and remove from the heat.

Pour the 360 ​​ml of liquid over the couscous, in a large bowl, and leave for 3-4 minutes to be absorbed. Loosen the couscous with a fork, then incorporate the chopped tomatoes, chopped green onions and watercress, finely chopped. Sprinkle with olive oil and lemon juice mix well and season to taste.


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