Stuffed Eggs with Relish

The beauty of these stuffed eggs is that you can quickly cook them just before the guests arrive, and then just refrigerate them before serving Easter table. Nutrition value of one portion: (only 12 stuffed egg halves) Calories 63, total f. g., saturated f. g., protein g., carbohydrates g., fiber g., cholesterol mg., sodium mg., sugar g. Photo Stuffed Eggs with Religion Time: 20 мин. Complexity: easy Quantity: 12 stuffed egg halves in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 6 hardboiled and peeled eggs of category CO
  • 3 tbsp. l mayonnaise
  • 1/8 tsp Worcester sauce
  • 2 tbsp. l grated celery
  • 1 tbsp. l grated pickled cucumbers with dill
  • 2 tsp chopped parsley
  • 1/8 tsp coarse salt
  • A little hot sauce
  • Paprika

Recipes with similar ingredients: eggs, relish vegetable, cucumber pickled, celery, Worcestershire sauce, spicy sauce, mayonnaise, paprika, parsley

Recipe preparation:

  1. Cut the eggs lengthwise, in half and separate the whites from the yolks. Squirrels put the rounded side up on a plate.
  2. In a medium-sized bowl, beat the yolks with mayonnaise and Worcester sauce until the mixture is smooth and light. Add celery, pickles, parsley, season with salt and hot sauce. Put the yolk mixture in the proteins and sprinkle them paprika. Serve immediately or cover and refrigerate until filing.

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