Eggs stuffed with spinach

Eggs 489 Last Update: Aug 01, 2021 Created: Aug 01, 2021 0 0 0
Eggs stuffed with spinach
  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy
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Many people remember and love the popular cold appetizer - stuffed eggs. Fresh spinach can give a proven dish a more original flavor and appearance. Dried garlic will add a subtle aromatic note and a pleasant pungency.

Ingredients

Directions

  1. Prepare all ingredients. Remove the eggs from the refrigerator beforehand, as cold eggs can crack when boiling. For the filling, you can use both fresh spinach and frozen spinach without defrosting it in advance. If using fresh spinach, rinse and pat dry.
  2. Pour the eggs with water and cook hard-boiled, about 10 minutes after boiling. Then pour cold water over the eggs.
  3. Cut the spinach into thin strips.
  4. Preheat a skillet. Transfer the spinach to a hot skillet, add 1 to 2 tbsp. tablespoons of water and simmer for 1 minute, until soft.
  5. Remove the skillet from heat and cool the spinach (it will greatly decrease in size).
  6. Gently peel the cooled eggs, cut in half and separate the whites from the yolks.
  7. Put the whites on a plate, place the yolks in the blender bowl. Leave one half of the yolk to decorate the finished snack.
  8. Add mayonnaise, stewed spinach, dried garlic and salt to the yolks in a blender bowl.
  9. Grind all ingredients into a homogeneous paste. This will take 1-2 minutes.
  10. Transfer the resulting spinach mixture to a piping bag.
  11. Squeeze 1-1.5 teaspoons of spinach filling into each cavity of the boiled half of the egg white.
  12. Fill all the egg halves with spinach.
  13. Grate the remaining yolk on a fine grater. Sprinkle the grated yolk on the stuffed eggs.
  14. Dill greens are great in taste and color with this appetizer, so if you wish, put 1 branch on each half of the egg. (And if you are preparing a snack for the holiday, you can put 1 teaspoon of red caviar on each half.)
  15. Delicious, budget-friendly and very beautiful!

Eggs stuffed with spinach



  • Serves: 2 People
  • Prepare Time: -
  • Cooking Time: 40
  • Calories: -
  • Difficulty: Easy

Many people remember and love the popular cold appetizer - stuffed eggs. Fresh spinach can give a proven dish a more original flavor and appearance. Dried garlic will add a subtle aromatic note and a pleasant pungency.

Ingredients

Directions

  1. Prepare all ingredients. Remove the eggs from the refrigerator beforehand, as cold eggs can crack when boiling. For the filling, you can use both fresh spinach and frozen spinach without defrosting it in advance. If using fresh spinach, rinse and pat dry.
  2. Pour the eggs with water and cook hard-boiled, about 10 minutes after boiling. Then pour cold water over the eggs.
  3. Cut the spinach into thin strips.
  4. Preheat a skillet. Transfer the spinach to a hot skillet, add 1 to 2 tbsp. tablespoons of water and simmer for 1 minute, until soft.
  5. Remove the skillet from heat and cool the spinach (it will greatly decrease in size).
  6. Gently peel the cooled eggs, cut in half and separate the whites from the yolks.
  7. Put the whites on a plate, place the yolks in the blender bowl. Leave one half of the yolk to decorate the finished snack.
  8. Add mayonnaise, stewed spinach, dried garlic and salt to the yolks in a blender bowl.
  9. Grind all ingredients into a homogeneous paste. This will take 1-2 minutes.
  10. Transfer the resulting spinach mixture to a piping bag.
  11. Squeeze 1-1.5 teaspoons of spinach filling into each cavity of the boiled half of the egg white.
  12. Fill all the egg halves with spinach.
  13. Grate the remaining yolk on a fine grater. Sprinkle the grated yolk on the stuffed eggs.
  14. Dill greens are great in taste and color with this appetizer, so if you wish, put 1 branch on each half of the egg. (And if you are preparing a snack for the holiday, you can put 1 teaspoon of red caviar on each half.)
  15. Delicious, budget-friendly and very beautiful!

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