Ingredients with Measurements:
- 6 large eggs
- 2 tablespoons capers, drained and chopped
- 2 tablespoons chopped fresh chives
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- A medium-sized pot
- A mixing bowl
- A sharp knife
- A spoon
- A serving platter
Step-by-step instructions:
1. Place the eggs in a medium-sized pot and cover them with cold water. Bring the water to a boil over high heat.
2. Once the water is boiling, reduce the heat to medium-low and let the eggs simmer for 10 minutes.
3. After 10 minutes, remove the pot from the heat and drain the hot water. Run cold water over the eggs until they are cool enough to handle.
4. Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
5. Add the chopped capers, chives, mayonnaise, and Dijon mustard to the mixing bowl with the egg yolks. Season with salt and pepper to taste.
6. Mash the mixture together until it is smooth and well combined.
7. Spoon the mixture into the egg white halves, dividing it evenly among them.
8. Arrange the stuffed egg halves on a serving platter and garnish with additional chives, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 143
- Fat per serving: 12g
- Protein per serving: 6g
- Carbohydrates per serving: 1g
- Fiber per serving: 0g
- Sugar per serving: 0g
Substitutions for ingredients:
- You can substitute green onions for chives if you don't have any on hand.
- If you don't have capers, you can use chopped pickles instead.
Variations:
- You can add other ingredients to the filling, such as chopped bacon or shredded cheese.
- For a spicier version, add a pinch of cayenne pepper or hot sauce to the filling.
Tips and tricks:
- To make peeling the eggs easier, add a teaspoon of baking soda to the boiling water.
- Use a piping bag to fill the egg white halves for a neater presentation.
Storage instructions:
- Store any leftover stuffed eggs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed eggs, place them in a microwave-safe dish and microwave on high for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
- Arrange the stuffed eggs on a bed of lettuce or other greens for a colorful and appetizing presentation.
Garnishes:
- Garnish the stuffed eggs with additional chopped chives or parsley.
Pairings:
- Serve the stuffed eggs as an appetizer or side dish with grilled chicken or fish.
Suggested side dishes:
- Serve the stuffed eggs with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the egg yolks are difficult to mash, add a tablespoon of mayonnaise or sour cream to the mixture to make it smoother.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw eggs to prevent the spread of bacteria.
Food history:
- Stuffed eggs have been a popular appetizer in Europe and the United States for over a century.
Flavor profiles:
- The capers add a salty and tangy flavor to the filling, while the chives add a fresh and herbaceous note.
Serving suggestions:
- Serve the stuffed eggs as a party appetizer or as a light lunch or dinner.
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Region: Polish