25 options for stuffed eggs for the holiday table

• Stuffed peppers - an idea for all times
• Champignons - caps for delicious fillings
• Potatoes – a few of our ideas
• Vegetables - expanse stuffed with minced meat

You can stuff anything that has a “body”: zucchini, eggplant, peppers, squid and even mushroom caps. You can also stuff something that has skin, a shell, and anything that can be rolled up: fish, meat, pancakes, and even pita bread. Such ideas, as a rule, can brighten up boring gastronomic everyday life and brighten up festive feasts. “This is troublesome!” - you say. But you will be wrong. After all, there are a lot of ideas for fillings, and each time the stuffing can be different, unpredictable and taste charming.

Stuffed eggs with mushrooms on the festive table

A hearty and easy to prepare snack. You can take any mushrooms, for example, champignons or oyster mushrooms.

Ingredients:

• 4-5 chicken eggs,
• 6-7 champignons,
• 1 tbsp. l. frying oils,
• 2 pinches of salt
• 1 tbsp. l. mayonnaise,
• 3-4 sprigs of fresh herbs,
• 2 pinches of spices.

Preparation:

Place the eggs in cold salted water and after boiling, boil for about 7 minutes - so that they are sure to be hard-boiled. Cool, peel and cut into halves.

Carefully remove the yolks and place them in a bowl.

Wash fresh or frozen champignons and chop finely. If desired, you can add finely chopped onion to them.

Heat a tablespoon of oil in a frying pan and fry the mushrooms. Salt them, add spices, stir and after 5 minutes put them in a bowl.

Add the yolks, as well as mayonnaise and finely chopped fresh herbs - dill, parsley, green onions are suitable.

Mix everything and now you can move on to the next step - stuffing the eggs.

Using a teaspoon, fill the halves with filling. Make a neat mound to make the snack look neat.

Garnish with fresh herbs before serving.

Bon appetit!

Deviled eggs: the best snack

To prepare the perfect and incredibly tasty appetizer for the holiday table, we have prepared a special recipe for you. This dish is well suited for a small feast with friends and a New Year's feast.

Ingredients:

• Champignon mushrooms)
• nutmeg (ground)
• chicken egg
• bulb onions
• sour cream
• salt

Cooking method:

1. Boil the eggs hard.
2. Cut them lengthwise and take out the yolk.
3. Grind the mushrooms, onions and yolks in a blender.
4. Add sour cream (or mayonnaise) to the mixture after chopping the ingredients and mix everything well.
5. Add a pinch of salt and nutmeg to the mixture and mix everything again.
6. You will get a paste, which with a teaspoon or using a pastry syringe, squeeze into each half of the eggs.
7. You can decorate the appetizer in any way: sprinkle with herbs or bright seasonings.

Eggs stuffed with sprats

Soft, aromatic fish goes well with yolks, and for piquancy you can add a small amount of onions. Fresh herbs would also be appropriate here; you can take fresh parsley, dill or green onions.

Ingredients:

• 3-4 chicken eggs,
• 6-7 sprats in oil,
• ¼ onion,
• 1 tsp. mayonnaise,
• 3 pinches of salt,
• 2 pinches of spices,
• 2-3 green onions.

Preparation:

Place chicken eggs in a saucepan with cold salted water. About 7 minutes after the water boils, the eggs need to be removed from the boiling water and cooled, peeled and cut into halves.

Carefully remove the yolks from the halves and place them in the blender bowl. Add sprats to the yolks, removing them from a jar of butter.

Also put mayonnaise in the bowl - you can take store-bought or homemade, any fat content is allowed. Salt and add some spices. Peel the onion and cut it into pieces, place the quarters in the bowl.

Cover the bowl with a lid and grind all the ingredients until a coarse or more homogeneous pate is formed. By the way, you can chop the yolks and sprats with a fork, and chop the onion very finely.

Using a teaspoon, fill the egg halves with the resulting fish pate.

It is better to serve this appetizer right away, before it gets weathered. The halves can be decorated with sprigs of green onions or parsley right before serving.

Bon appetit!

Pepper stuffed with egg

This appetizer should be prepared several hours before the celebration so that it cools well in the refrigerator and you can easily cut it into neat, thin slices.

Ingredients:

• Bell pepper,
• hard cheese,
• processed cheese,
• mayonnaise,
• garlic,
• eggs,
• green onions.

Cooking method:

1. Boil 4 hard-boiled eggs, cool and peel. Finely chop 1 egg.
2. Grate hard cheese and processed cheese (200 grams each) on a medium grater.
3. Wash 3 peppers, carefully remove all seeds.
4. Combine 2 tablespoons of mayonnaise with peeled garlic (2 cloves) passed through a press. Combine it with finely chopped green onions (15 g), egg and grated cheese. Mix.
5. Stuff the peppers so that there is room for the eggs.
6. Place an egg in the middle of the pepper. Fill the rest of the space tightly with the cheese mass.
7. Place the stuffed peppers in the refrigerator for 2-3 hours.
8. Before serving, cut the peppers with a sharp knife into 1-centimeter thick slices. The dish is ready to serve.

Delicious salmon and cucumber filling for eggs

You can take lightly salted fish, however, if this is not available, fresh fish will also do, which will need to be boiled or baked in the oven. Salmon goes well with fresh cucumber, making the appetizer tender and tasty.

Ingredients:

• 3-4 chicken eggs,
• 100 g lightly salted salmon,
• 4-5 slices of fresh cucumber,
• 1 tbsp. l. mayonnaise,
• 2 pinches of salt
• 3-4 sprigs of fresh herbs.

Preparation

Hard boil the eggs (6-7 minutes after boiling salted water). Then cool them, peel them and carefully cut them into halves.

Using a teaspoon, remove the yolk from the egg halves and place it in a bowl.

Cut the lightly salted salmon into small pieces, simultaneously choosing small bones (if you come across any). Place the fish in a bowl with the yolks.

Wash the fresh cucumber and peel it if necessary, then cut into small cubes. You should not grate the cucumber, as in this case it will release a lot of juice. Place the chopped vegetable in a bowl.

Wash and dry fresh dill or parsley, then finely chop and place in a bowl. Add a little salt and any spices you wish. Season everything with mayonnaise.

Mix everything well. Thanks to the yolks, you will get a soft paste-like mass.

Using a teaspoon, carefully fill the egg halves with the fish, cucumber and yolk filling.

The appetizer is ready and can be served immediately after preparation. For a festive serving, you can place the halves on lettuce leaves. Bon appetit!

Russian recipes with minced meat

You can prepare an endless number of delicious dishes from minced meat. We put small meatballs in the soup, bake large round meatballs in the oven, or “hedgehogs,” as children often call them, and in a frying pan we prepare tomato Bolognese sauce for the whole family. Through a meat grinder you can not only grind minced meat from any type of meat, but also mix it with rice, potatoes or cereals. Thanks to minced meat, you can organize a gastronomic festival in your kitchen every day: if you wrap it in horse sorrel or grape leaves, you get the national Azerbaijani dolma, delicious Italian lasagna is also prepared with minced meat, and quick pasta in the navy, multi-layered, is also made with it or from it. French meat and classic Kiev cutlets. Everyone will want to cook minced meat at home one day. This ingredient is interesting because it goes well with the flavors of other foods. Dishes made from minced meat, especially pork, always turn out juicy, and because of its consistency, they cook faster than other meat dishes. Minced meat recipes can be simple or complex. In complex ones, minced meat is an important component, but not the main component. In some cultures, it is stuffed into fish or other larger animals. In turn, minced fish makes delicious cutlets and potato casseroles. The website eda.ru contains many step-by-step recipes for preparing first and second courses from minced meat and fish.

Russian cuisine is perhaps one of the most colorful in the world. There are delicious rich borscht, thin patterned pancakes with caviar, fish and mushrooms, and delicious pies with multi-layer fillings, pies, kulebyaki and porridge. A traditional Russian lunch consists of three courses: hot soup, a meat or fish second course with a side dish of cereals or potatoes and a sweet drink - jelly, fruit drink, compote or fruit juice. Appetizers are traditionally served with squash caviar, herring under a fur coat, pickled vegetables from one’s garden, aromatic sauerkraut and salads dressed with sour cream or sunflower oil. It is impossible to imagine Russian cuisine without bread and flour products, especially pies with minced meat, mushrooms and boiled eggs, which are so delicious to eat with rassolnik, fish soup and botvinya. Russian chefs perfectly prepare pork, beef, lamb and various poultry, and they know how to smoke, dry and salt fish, creating truly unique dishes.

Search for recipes by selecting a dish category, subcategory, cuisine or menu. And in additional filters you can search by the desired (or unnecessary) ingredient: just start writing its name and the site will select the appropriate one.

Stuff eggs with cheese and garlic

Very light and tasty filling. Add a little more cheese than in the recipe if you like the flavor of this product to dominate. To prevent the garlic from becoming bitter, cut a clove and remove the middle.

Ingredients:

• egg - 4 pcs.;
• hard cheese - 70 g;
• mayonnaise - 2 tbsp. l.;
• garlic - 2 cloves;
• parsley - 3 sprigs;
• pepper, salt - to taste.

How to cook:

Boil the egg, cool, peel and divide lengthwise.
Carefully remove the yolks into a deep plate and chop. Add the remaining ingredients to them and mix thoroughly. Season with salt and pepper to your taste. Fill the egg halves with the resulting mixture. Advice!
The filling can be transferred to a pastry bag and placed in the egg white, giving the desired shape.

Classic appetizer stuffed

Ingredients:

• 300 g mixed minced meat
• 6 small tomatoes
• 1 clove of garlic
• 1 small onion
• 2 tbsp. l. refined vegetable oil
• freshly ground black pepper
• salt

Cooking method:

1. Peel the onion and garlic, chop and grind in a meat grinder or blender. Place the minced meat in a wide bowl, add onion and garlic, salt, season with pepper and mix well, then beat. Divide into 6 parts and form round cutlets with a diameter of 4-5 cm.
2. Heat the oil in a frying pan and fry the cutlets over medium heat for about 3-4 minutes on each side to brown. Transfer to a plate.
3. Preheat the oven to 200°C.
4. Wash the tomatoes and dry well. Cut each one crosswise. Place a cutlet on the lower part, cover with the upper part and secure each tomato with a toothpick, inserting it into.
5. Place the tomatoes in a non-stick baking tray, greased with oil. Bake for 20-25 minutes.
6. Carefully transfer the finished hamburgers to a plate, remove the toothpicks, and serve warm.

Option with canned fish

The recipe is accessible and versatile. You can use any canned food. The main thing is to use oil as a filling, but not tomato sauce. You can replace onions with sweet onions, shallots or marinate in wine vinegar - this will make the taste of the finished dish softer.

Ingredients:

• canned fish - 200 g;
• egg - 4 pcs.;
• onion - 1 head;
• salt, pepper, mayonnaise, herbs - to taste.

How to cook:

Separate the fish from the oil and mash with a fork. Add finely chopped onions, herbs, and yolks of boiled eggs. Salt, pepper and season with mayonnaise (can be replaced with sour cream). Stir. Make sure that the mixture is homogeneous; fill the egg white halves with it.

With mushrooms and chicken

An original way to diversify and complement the taste of eggs. Try adding dried wild mushrooms after soaking them in a mixture of warmed wine vinegar and wine.

Ingredients:

• egg - 10 pcs.;
• mushrooms - 100 g;
• boiled or smoked chicken - 60 g;
• butter - 50 g;
• onion - 1 small head;
• mayonnaise - 10 tbsp. l. (3 tbsp for filling, 7 tbsp for decoration).

How to cook:

Chop the onion. Fry in butter until translucent. Add the chopped mushrooms and cook for another 5-7 minutes. Separately, grind the boiled yolks, mix with mushrooms, add chopped chicken. Season to taste and top with mayonnaise. Stir and distribute evenly among the egg white halves. Top with mayonnaise.

Stuffed eggs with crab and bean cream

The filling of beans and crab sticks has a spicy but delicate taste. Garlic enhances it. But you don’t have to add it to the finished dish without compromising the final result.

Ingredients:

• crab sticks - 5 pcs.;
• canned beans - 3 tbsp;
• egg - 8 pcs.;
• mayonnaise - 1 tbsp. l.;
• carrots - 1 small for decoration;
• onions, lettuce leaves - for decoration;
• garlic - 1 clove;
• salt, pepper - to taste.

How to cook:

In a blender bowl, beat the yolks, garlic, crab sticks, and beans until smooth. Salt and pepper to taste. You should end up with a creamy mass. Place it in a pastry bag or syringe and fill the egg white halves.

Boil the carrots, or better yet, bake them. Then cut out the decorations with a curly die and distribute them over the prepared eggs. Serve on a platter covered with lettuce leaves. Sprinkle green onions on top.

Stuffed crab sticks

Ingredients:

• crab sticks 200 g
• eggs 3-4 pcs
• cheese (Russian type) 70-100 g
• garlic 1-3 cloves
• mayonnaise dill salt freshly ground pepper

Cooking method:

1. Prepare the ingredients. Boil the eggs. Carefully separate the whites from the yolks and grate them into different bowls (grate the whites on a coarse grater, and grate the yolks on a fine grater). Grate the cheese on a fine grater.
2. Peel the garlic and finely chop it or put it through a garlic squeezer. Wash the dill, dry and finely chop.
3. Combine egg whites, cheese, garlic, dill, season with mayonnaise, salt and pepper to taste. And mix well.
4. Thaw crab sticks, if necessary. Carefully unwrap each stick, being careful not to tear it.
5. Place some filling on the unfolded stick. And distribute evenly over the entire surface, leaving about 2 cm free on one edge (to make it easier to roll and the stuffed stick to look neater).
6. Carefully roll into a tube so that the filling is inside. Thus, fill all the crab sticks with the filling.
7. Grease the end sides of each stick with mayonnaise and dip in grated yolk to create a beautiful edge.
8. Place on a plate, sprinkle yolk on top and garnish with dill. Cover the dish with crab sticks with cling film and cool in the refrigerator for 2 hours or overnight.

Baked Deviled Eggs

This is not just an appetizer, but an independent dish. Chicken goes well with eggs. Boiled meat can easily be replaced with smoked or baked meat.

Ingredients:

• egg - 6 pcs.;
• onion - 1 head;
• vegetable oil - 2 tbsp. l.;
• chicken fillet - 250 g;
• bay leaf - 2 leaves;
• salt, pepper - to taste.

For the sauce:

• vegetable oil - 2 tbsp. l.;
• tomatoes in their own juice - 1 can;
• butter - 20 g;
• sugar - 1 tsp;
• dried basil - 1 tsp;
• oregano - 1 tsp;
• chili pepper - ½ piece;
• black pepper - 1 tsp.

How to cook:

Place chicken fillet in hot water and add bay leaf. After waiting for it to boil, reduce the gas and cook with the lid closed for about a quarter of an hour. At the same time, fry the finely chopped onion until transparent.

In a blender bowl, first puree the meat. Then add onion, boiled yolks, salt and pepper. You should get a homogeneous mass. Stuff the egg white halves with it.

Prepare the sauce. To do this, cut the tomatoes into cubes and place them in a frying pan with heated vegetable oil. Fry. Be sure to add butter so that the sauce does not separate. Season to taste. Pour the finished sauce into the mold. Place prepared eggs on top. Cook at 180° for about 20 minutes. Sprinkle with greens before serving.

Advice! Tomatoes in their own juice can be replaced with fresh vegetables. You can also add a little juice.

Deviled eggs appetizer

I was recently browsing YouTube looking for a good holiday snack. And I came across an interesting video. Appetizer stuffed eggs. I made it and was delighted. The appetizer turned out simply great. Unusual taste. I was pleasantly surprised how such a masterpiece can be prepared from seemingly simple ingredients.

Ingredients:

• Eggs 9 pcs.;
• Mushrooms 150 g;
• Onion 1 pc.;
• Pickled cucumber 1 pc.;
• Mustard 0.5 tbsp;
• Mayonnaise.;
• Dried garlic 1 tsp;
• Ground black pepper;
• Salt.
• Muffin pan.

Cooking method:

1. Take a muffin pan and grease it well with butter.
2. Take the eggs and separate the whites from the yolks.
3. We will bake the white and yolk separately. We put the white into one cell for the keskiks, and the yolk into the other.
4. Cover the top of the form with eggs with foil.
5. Take another baking sheet and pour boiling water into it (we will cook the eggs in a water bath).
6. Place a muffin tin on top of the baking sheet.
7. Place the pan with the eggs in the oven.
8. Bake at a temperature of 160 degrees, about 15-17 minutes until done. You will see this. The white will become dense.
9. While the eggs are baking we will prepare the filling.
10. Take a frying pan and pour some vegetable oil. Finely chop the onion.
11. Place it in a frying pan and start frying.
12. We also cut the mushrooms into small cubes. Place in a frying pan with the onions.
13. Fry the mushrooms and onions together until nicely golden brown. Turn off the fire.
14. Remove the pan with eggs from the oven.
15. Carefully remove the yolks and whites from the mold.
16. Place the yolks in a bowl and mash with a fork. Cut the cucumber into small cubes.
17. Add the chopped cucumber to the yolks. Add fried onions and mushrooms there. Add mayonnaise, a little mustard, dried garlic, ground pepper.
18. Just a little salt. since there is already a pickled cucumber. Mix everything thoroughly.
19. Transfer the filling into a piping bag.
20. Place the egg white on a plate and squeeze the filling onto it. Sprinkle a little herbs on top.

Cod liver recipe

Cod liver has a composition rich in vitamins and microelements. It combines with most products, making the taste of the dish bright.

Ingredients:

• egg - 6 pcs.;
• cod liver - 120 g;
• mayonnaise - 2 tbsp. l.;
• salt, pepper - to taste;
• greens, red caviar - for decoration.

How to cook:

Mash the yolks with a fork. Add the liver and a little oil from the jar. Mix thoroughly. Add mayonnaise. The filling is ready. Distribute it among the whites. Decorate.

Beetroot and cheese filling

Many people love herring under a fur coat, but it takes a long time to cook. Try serving it in a new form by pairing it with a deviled egg. An interesting recipe that will definitely captivate you.

Ingredients:

• egg - 4 pcs.;
• beets - 2 pcs. small size;
• hard cheese - 25 g;
• herring - 1 pc.;
• mayonnaise, pepper, herbs - to taste.

How to cook:

Boil the beets or bake them in the oven. Clean, scrub and squeeze out the liquid. Add yolks, cheese, herbs, mayonnaise. Fill the egg whites with the resulting mixture. To ensure they retain their color, it is better to do this immediately before serving. Place fish pieces on top.

Festive eggs with red caviar

Caviar is always associated with holidays. It adds elegance to even a very simple dish. This explains the popularity of the product.

Ingredients:

• egg - 4 pcs.;
• cream cheese - 50 g;
• green onion - 3 feathers;
• caviar - 4 tbsp. l.;
• black pepper - to taste;
• mayonnaise or sour cream - as needed.

How to cook:

Mash the yolks with the cheese. If the mass is dry, add mayonnaise and sour cream. Stir in green onions. Distribute the resulting filling evenly over the whites. Make several holes in the yolk mixture and insert an egg into each.

Simple rice filling for eggs

This recipe will appeal to those who watch their figure. Or maybe he just wants to take a break from meat. Refilling comes out very easy.

Ingredients:

• egg - 6 pcs.;
• water - 2-3 glasses;
• boiled rice - 50 g;
• soy sauce - 3 tbsp. l.

Preparation:

In a bowl, mix the yolks, risk and sauce. Mix thoroughly. If the mixture turns out dry, add a little water. Divide the mixture among the whites. Serve on a platter decorated to your liking.

Eggs stuffed with ham

A hearty appetizer paired with white wine. A simple set of available products gives a very tasty result when combined. On the New Year's table, such stuffed eggs will attract attention.

Ingredients:

• egg - 5 pcs.;
• ham - 150 g;
• cheese - 50 g;
• greens, mayonnaise - to taste.

How to cook:

Grind the boiled yolks with mayonnaise. Add finely chopped ham and herbs. Stir and taste - add spices and salt if necessary. The finished filling is laid out among the egg whites and decorated to your liking.

Yolk filling with mustard and paprika

A slightly spicy, but at the same time spicy appetizer attracts with its simplicity and bright taste. Not only classic mustard is suitable for cooking. The grain will look very interesting.

Ingredients:

• egg - 6 pcs.;
• mustard - 1 tsp;
• mayonnaise - 2 tbsp. l.;
• parsley, salt, pepper - to taste.

How to cook:

In a bowl, mix the yolks with herbs, mustard and mayonnaise. You should get a homogeneous mass. Distribute the filling evenly and decorate.

Appetizer stuffed squid

Ingredients:

• fresh bread crumbs - 1 tbsp.;
• ham - 75 g;
• smoked cheese - 75 g;
• grated parmesan - 1 tbsp;
• egg - 1 pc.;
• parsley;
• salt, pepper - to taste;
• olive oil - 50 ml;
• dry white wine - 750 ml;
• squid - 6 carcasses;
• garlic - 2 cloves;
• chili pepper - to taste.

Preparation:

1. Mix bread crumbs, chopped ham and cheeses with beaten egg and chopped herbs.
2. Salt and pepper the filling to taste, add a clove of garlic, a tablespoon of butter and 125 ml of wine.
3. Stuff the peeled squid carcasses with the resulting filling. Heat the oil in a frying pan and fry the garlic and herbs in it.
4. Place squid stuffed with ham and cheese in a frying pan and fry until light golden brown.
5. Pour the remaining wine into the pan, add chopped chili and simmer the dish under the lid for 10 minutes over low heat.

How to stuff eggs with crabmeat

Another option for the holiday table. Both children and adults will like it. The taste is both rich and light.

Ingredients:

• egg - 8 pcs.;
• crab meat - 150 g;
• mayonnaise - 6 tbsp. l.;
• salt, pepper, parsley - to taste.

Finely chop the crab meat. Mash the yolks with a fork. Combine these two ingredients and season with mayonnaise. Add salt and pepper to taste. Stuff the whites with the mixture and serve, garnished with herbs.

Other filling options for deviled eggs

Yolks have a neutral taste, so they are easy to combine with different foods. Take note.

1. Mash 5 yolks with a fork, add mayonnaise to taste. Fill the egg whites with the resulting mixture. Place a “rose” of salmon cut into thin strips on top.
2. Mix two boiled yolks with 1 pickled cucumber, chopped very finely. Combine all ingredients with mayonnaise. Add some salt.
3. In a blender bowl, beat 50 g of olives and 3 egg yolks until a paste forms. Pour the mixture into the whites. Garnish with mayonnaise and tomato slices.
4. Stew the cod with vegetables. Mix with yolks and mayonnaise. Mix and distribute over the whites. Serve on a piece of toasted bread, brushed with sour cream and yolk sauce.
5. Blend the yolk, avocado, lemon juice and herbs in a blender. The resulting pate is spread into the whites using a cooking bag.
6. Mix the yolks with corn, finely chopped onion and cheese. Season with mayonnaise, mustard and hot sauce to your liking. Stuff the whites.
7. Fresh cucumber - quarter, 150 g boiled shrimp, a little dill, 2 tbsp. spoons of cream, a third of a teaspoon of mustard.
8. 100 g lightly salted salmon, soft processed cheese - 2-3 tbsp, red caviar for decoration.
9. Boil the shrimp, chop finely. Mix with herbs, garlic, mayonnaise.
10. Fry the nuts in a dry frying pan, chop with a knife. Combine with yolks, mayonnaise, garlic.

Simple snacks like deviled eggs are very popular. There are a huge variety of fillings. Some examples are collected in our selection. Choose, try and determine your best recipe. Bon appetit!

Deviled eggs recipe

Ingredients:

• fresh chicken eggs;
• chicken or pork liver (can be halved with turkey or duck);
• bulb onions;
• garlic;
• dry ground spices;
• ghee or animal fat (pork, chicken, goose, duck) for frying;
• thick mayonnaise (preferably homemade).

Preparation:

1. Boil the eggs hard, cool in cold water and peel them. Carefully cut each one in half (no matter lengthwise or crosswise) and remove the yolks.
2. Sauté finely chopped onion in a frying pan until golden brown. Add the liver, cut into small pieces, lightly fry everything together and simmer with spices until tender, but no more than 20 minutes (otherwise it will look like an old rubber sole, both in taste and in structure).
3. Cool, add the boiled yolks and beat in a blender or pass through a meat grinder. Add mayonnaise and mix thoroughly. Stuff the boiled egg white halves with this filling and place on a serving plate.
4. Using the same filling, you can prepare stuffed champignons. Choose medium-sized champignons. Carefully break out the stems from the caps. Boil the caps in water for 20 minutes. Cool, place on a plate, turning over, and stuff with liver filling (see previous recipe).