Herbs Stuffed Eggs Recipe | Grand Culinary - ReCiPes
Stock Foto Eggs stuffed with herbs

Photo of the dish: Kon Pulos

The recipe for stuffed eggs with tarragon, chives, parsley.

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Time: 20 minutes.
Complexity: easy

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 6 eggs
  • 1 tbsp. l milk
  • 1/4 Art. mayonnaise
  • 1/4 tsp mustard powder
  • 1 tbsp. l chopped parsley
  • 1 tbsp. l chopped chives
  • 1 tbsp. l chopped tarragon
  • Salt and Freshly Ground Peppers
  • Paprika



Recipe preparation:

  1. Put eggs in a pan, pour cold water. Put the pot on the stove and bring to a boil. Then remove the pan from the stove, cover and leave the eggs in hot water for 10 minutes. Drain, rinse under cold water, cool and peel. Cut the eggs in half and take out the yolks.
  2. Then put the yolks in a blender, add milk, mayonnaise, mustard powder, chopped greens and chop in mashed potatoes, salt and pepper to taste. Fill a pastry bag with a nozzle in the form of a star with the mixture obtained and squeeze onto egg whites. Sprinkle with chives and paprika on top.

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