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 Eggs stuffed with Cheese and Salmon Recipe
Stuffed eggs are a snack that has not lost its relevance since the last century. It always helps if you need to make a quick snack. It always looks good on the table and is popular with guests.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. Hard-boiled eggs (10 minutes from the moment of boiling), cool under a stream of cold water, peel from the shell. Cut the eggs lengthwise, remove the yolks.
    Hard-boiled eggs (10 minutes from the moment of boiling), cool under a stream of cold water, peel from the shell. Cut the eggs lengthwise, remove the yolks.
  2. To the yolks, add the melted cheese, pieces of lightly salted salmon and a couple of spoons of mayonnaise.
    To the yolks, add the melted cheese, pieces of lightly salted salmon and a couple of spoons of mayonnaise.
  3. Grind everything with an immersion blender into a homogeneous mass.
    Grind everything with an immersion blender into a homogeneous mass.
  4. Fill the egg whites with the cheese and salmon mixture from the pastry bag.
    Fill the egg whites with the cheese and salmon mixture from the pastry bag.
  5. Garnish with capers or olives, or just a parsley leaf.Eggs can be cooked in advance, cut and prepare the filling. In one container, remove the halves of the proteins, in the other container, remove the filling. The protein halves and the filling are stored in the refrigerator quietly for 2-3 days. And on the day of the holiday, stuff it.
    Garnish with capers or olives, or just a parsley leaf.Eggs can be cooked in advance, cut and prepare the filling. In one container, remove the halves of the proteins, in the other container, remove the filling. The protein halves and the filling are stored in the refrigerator quietly for 2-3 days. And on the day of the holiday, stuff it.
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