Snacks
Stuffed eggs with cheese and garlic
Stuffed eggs are probably the quickest party snack there is: eight eggs, a little mayonnaise and half an hour. Yet they look festive and are always the first plate to empty. The classic filling is yolks mashed with mayonnaise and mustard, and in Russian homes finely grated cheese and a hint of garlic are often added to make it softer and punchier. For neat halves, boil the eggs exactly 10 minutes and plunge them into iced water. The yolks stay bright yellow with no grey ring, and the shells come off easily. Spoon or pipe in the filling.
Method
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Put the eggs in a pan, cover with cold water by 2 cm and add a pinch of salt.
Bring to the boil, lower the heat and cook for exactly 10 minutes.
Transfer the eggs straight into a bowl of iced water for 10 minutes.
Peel the eggs and halve them lengthways with a sharp knife, wiping the blade after each cut. Carefully scoop out the yolks.
Mash the yolks with a fork to fine crumbs or press them through a sieve.
Add the finely grated cheese, crushed garlic, mayonnaise, mustard and half the chopped dill. Season and mix until smooth.
Fill the whites using a teaspoon or a piping bag with a star nozzle.
Dust with paprika and sprinkle with the remaining dill. Chill for 20-30 minutes before serving.
Tips for success
- Don't overcook the eggs; after 12 minutes the yolks get a grey ring and the whites turn rubbery.
- Slice a thin sliver off the rounded side of each half so it sits flat on the plate.
- If the filling is too soft, add a little more cheese.
- Make the filling ahead and pipe it into the whites just before serving.
Serving and storage
Arrange on a platter lined with lettuce and decorate with dill, paprika or halved cherry tomatoes.
Keeps covered in the fridge for up to 24 hours. Not suitable for freezing.
Variations
- With cod liver: mix the yolks with 100 g of canned cod liver and spring onions instead of cheese and mayonnaise.
- With herring: add 50 g of finely chopped salted herring fillet to the filling.
- With red caviar: top each half with a teaspoon of salmon roe and leave out the garlic.
Calories and macros
Per serving (about 94 g):
Per 100 g: 208 kcal, P 11.8, F 16.7, C 1.6. An estimate based on average ingredient values. Your daily calories ›
