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Servings: 3

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggs stuffed with pork pate:

Put eggs to boil for 4-5 minutes (until they are hard). Peel a squash, grate it and slice it. Put the egg yolk in a bowl and crush well with a fork. Add the pate, mix well, along with a little salt, pepper and 2 tablespoons of mayonnaise. Fill each piece with egg white, and garnish with the remaining mayonnaise. Leave to cool for 30 minutes after which they can be served

Put boiled eggs in salted water and vinegar and leave on the fire for 8-10 minutes since the water starts to boil.

Then drain the water, pass the eggs through a stream of cold water and wash well, then break lightly and leave for 5-6 minutes in cold water to clean nicely.

Peel the eggs, cut them in half lengthwise and remove the yolks, but only when the chicken liver is cooked.

The chicken liver is cleaned and washed well, then it is boiled in water until it is covered and it is left to boil 2-3 times.
Drain the water, rinse the liver and boil it again in water until it is covered.

Add a little salt, butter and olive oil along the way, and at the end, when it is well cooked and the water has dropped, add the hot milk and let it boil for another 2-3 minutes.

Pass the boiled liver through a blender, keeping the sauce in which it boiled, then add the egg yolks, mustard and cream cheese.

Mix well and adjust the taste of salt and spices.

With the help of a posh with two stars, fill the egg halves with the homemade pate and garnish with the donuts cut into small cubes.

Christmas recipes. Recipe stuffed eggs. Egg stuffed with pork paste recipe:

Christmas recipes. Recipe stuffed eggs. An extremely easy recipe for stuffed eggs, but with a delicious taste that you will immediately fall in love with. The steps are simple, you just have to follow them and you will have a delicious appetizer. So here's what you have to do:

1. Boil the eggs and leave for 5-6 minutes. After boiling, leave it in cold water for a few minutes to cool and be easy to clean. Peel the eggs, cut them in half and remove the yolks.

2. Separately in a bowl put the egg yolks, butter, liver pate, salt, pepper, cream, mustard and finely chopped dill. Mix with the blender until a creamy paste is obtained.

3. Fill the egg whites with this cream with a teaspoon or posh and leave in the fridge for a few minutes.

Christmas recipes. Recipe stuffed eggs. The recipe for eggs stuffed with pork paste is ready!

The stuffed eggs are served garnished with parsley leaves and chopped olives or sour donut. You can decorate them as you wish and serve them with other cold or hot appetizers.

Eggs stuffed with pork pate

A simple recipe for eggs stuffed with pork pate from: pork pate, dill, eggs, salt, pepper, sour cream, butter, mustard and yolks.

You may also be interested in:

  • How to prepare Stuffed eggs (video)
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  • Eggs stuffed with mayonnaise
  • Eggs stuffed with liver and cheese
  • Eggs stuffed with peas and pesto sauce


  • a box of pork pate
  • a bunch of dill
  • 6 eggs
  • salt
  • ground pepper
  • a tablespoon of sour cream
  • 10 g butter
  • 2 tablespoons mustard
  • 6 yolks

Method of preparation:

Boil the eggs and leave for 5-6 minutes. After boiling, leave it in cold water for a few minutes so that it can be easily cleaned. Peel the eggs, cut them in half and remove the yolks.

Separately in a bowl put the egg yolks, butter, liver pate, salt, sour cream, mustard and finely chopped dill. Mix with the blender until a pasty cream is obtained.

Fill the egg whites with this cream with a teaspoon or cup and leave in the fridge for a few minutes. Serve garnished with parsley leaves and chopped olives or sour donut. You can decorate them as you wish and serve them with other cold or hot appetizers.

What do we need for the liver pate recipe?

  • -500 g liver
  • -1 onion
  • -1 clove of garlic
  • -pepper
  • -1 carrot
  • -salt, pepper, nutmeg
  • -1oo g unt
  • -2-3 tablespoons thick cream
  • -50 ml of wine (cognac is added to veal liver - 1 tablespoon, to chicken, rabbit and lamb white wine, to game, sheep, pork - red or rose wine)
  • -2 tablespoons oil

Pork schnitzels with breadcrumbs

I also have a new idea for diet recipes.
I admit, I need them and I know that if you make a category of them I find them easier because I pass almost daily to read you.
What do you say, I exaggerated with this request?

Anelise, breadcrumbs do not really influence the meat in the slices. It just makes the crust a little crispier.
Devourer, there is nothing exaggerated in your request. I also thought of making some additional categories, such as fasting recipes, vegetarian recipes, diet recipes. But I said to wait for more recipes to be collected, so far there are too few. One problem would be that I don't really cook diet recipes: D Or, if I cook them, I do it by pure chance - I don't even know if they are dietetic or not :)

I have a question, for snails in general, when you beat eggs (for snails) do you put water or flour? that I had a very heated discussion with a young lady, who liked to give advice in the kitchen. Just an honest opinion.

I don't put anything when I beat eggs for snails, otherwise I would have written in the recipe. It is possible that the young lady was right, there are so many tricks and options in the kitchen to cook the same recipe, that you can never learn them all.

Eggs stuffed with pate and olives

Laura, I like to think that I could make such a recipe :) But it seems that these eggs are a bit exotic and I think we will be the only ones who will try it: D For now I do not promise anything, but I will think serious the or recipe.

Laura tries to boil the quail eggs well, then put them in cold water, etc. (pay attention to how much they are finer) Make the dough for the pirjoala as you like and get used to it and cover it with each portion, after which you fry the pirjoales normally. You can eat them and they are great with Dutch cheese sauce with mold. mayonnaise, etc. after fantasy. They are delicious, good-looking, nutritious and naturally do well in front of both the family and the more pretentious guests. Health.

As I am always on the blog, I thank you first on behalf of Laura and then on my behalf :) You exempted me from publishing a recipe, although I should probably try quail eggs too (I have never eaten ).

Eggs stuffed & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of stuffed eggs it's ideal when you have Easter eggs left and you don't know what to do with them. This is one of my family's recipes, the one my mother always made on different occasions. Easter was one of these occasions because in our house it is they always painted a lot of eggs. Of course, they always stayed and my mother made them stuffed eggs. Sometimes she adds to this composition a box of liver pate, but I gave up the addition of pate, because the composition already seemed quite heavy, and the pate would have made it even harder.

Of course you can put pate, if you like, without any problem. You can also add dill, paprika and other spices that you like. There is nothing nailed down, but I really ask you to personalize this recipe for stuffed eggs, and others, according to your taste. I chose to fill eggs with pos. This is for a more elegant presentation, but you can also use two teaspoons to carefully fill each egg. After all, taste is the most important thing, and to fill it, you can also fill it with a bag with a cut corner.

This is one of the dishes that is not missing from any holiday meal. I remember that stuffed eggs were the first to fly off the plateaus. For Easter, this recipe is prepared a little later, right after the three days of celebration. This way we can use the remaining boiled eggs. After filling the eggs, you must cover them with plastic wrap and keep them cold until ready to serve. Another idea would be to put the unfilled egg whites in the fridge, along with the filling, and before 10 minutes of serving, fill the eggs.

These stuffed eggs can be served for any party, for the holidays or simply whenever you want. For a more dietary option you can replace mayonnaise with yogurt, sour cream or cream cheese. Decorate them with pieces of pickled cucumber or some greenery. Parsley, dill and green onions go very well. For another appetizer idea, you can try my recipe appetizer check. It is very easy to prepare and very tasty.

Cakes stuffed with pork egg and quail

Spectacular cakes made with a special homemade dough, filled with a mince of pork marinated with the smoky touch of bacon and a cooked quail egg that will give an elegant result. To make it much tastier to eat, we will spend a few minutes making a simple and quick béchamel sauce that will surely make us great. .

  • Alicia tomero
  • Cuisine: Spanish
  • Recipe type: appetizers
  • Calories: 280
  • Portions: 12-14
  • Total time:


  • 450g wheat flour
  • 1 teaspoon salt
  • 1 egg yolk
  • 80g butter, melted
  • 100g lard, melted
  • 180g of water
  • a beaten egg to glaze the cakes (optional)
  • 300g marinated pork thigh
  • 5 slices of bacon
  • 1 small onion
  • Garlic cloves 1
  • 1 teaspoon chopped parsley
  • half a glass of white wine
  • 12 quail eggs
  • 70g sunflower oil
  • 40g wheat flour
  • 1 teaspoon salt
  • 400ml milk


cooking quail eggs. We place them in a container filled with water with a teaspoon of baking soda so that later it can peel well and with a teaspoon of salt.

To prepare the dough, add Thermomix to our glass 450g of flour, teaspoon of salt and yolk. I beat everything in time 30 seconds at speed 5.5.

Then we take 80g butter, melted and 100g lard, melted. We schedule it 1.5 minutes at speed 8. Then we will add slowly 180ml of water by mouth programming 1.5 minutes at speed 8. We take the dough, place it in a container covered with a little plastic wrap and put it in the fridge for 30 minutes.

While we prepare the filling. In our clean Thermomix we add 300g of pork tenderloin pickled, 5 slices of bacon, small onion divided into three parts, half a glass of white wine, Garlic cloves 1, a teaspoon of salt and a teaspoon of chopped parsley. We will destroy everything together for 40 seconds at speed 6.5. We do not withdraw.

Preheat the oven to 200 °. We take the dough that we put aside and we are going to spread the dough to make the portions. On a table we will add some flour so we can roll out the dough. The thickness of the finished dough should be thin, but not too thin. With the help of a pasta cutter we make the circles which will go into each mold and serve as a container for filling. We place a teaspoon of filling with quail egg in the middle, We put another portion of the filling so that everything is together and only remains to cover it. For this we will roll out the dough again. We will choose a round pasta cutter of the size needed to close the cakes, we will make the circles and we will seal the containers that we have already prepared.

With the help of a fork we pierce the surface. With what is left of the dough, we spread it and with a sheet-shaped pasta cutter we will decorate the surface of the cakes. To finish we can varnish with a I beat the egg so they are bright when we take them out of the oven. This step is optional. We put them in the oven for 30 minutes

In this next step we can prepare our bechamel sauce. In our glass we add 70g of sunflower oil and 40g of wheat flour. We mix it to 1 minute at 100 ° at speed 4. I threw 400ml milk and a teaspoon of salt and we will cook our bechamel so that it is thick by programming 7 minutes in varom at speed 4.

All you have to do is let the cakes cool and you can enjoy them accompanied by bechamel sauce. They are delicious.

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)

Eggs stuffed with liver pate

The eggs are picked, washed and boiled in a bowl of water. The eggs are boiling hard. After boiling, put them in cold water and peel them. Then cut in half and remove the yolks.

Peel the onion, cut it into slices and fry it in a pan in hot oil. To this is added the liver cut into smaller pieces and left to simmer for about 10 minutes. The liver and onion are drained of fat, cooled and pulled through the mincer, together with the egg yolks, twice.

The composition is placed in a bowl and the cognac, ground pepper, salt and finely chopped dill are added. Mix everything well until a paste is formed, with which the halves of the eggs are filled, which are then put together into whole eggs. The stuffed eggs are arranged on a platter, decorated with lettuce leaves.

Nutritional values ​​per serving of 100 g

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