Ingredients with Measurements:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
Special equipment needed:
- Medium-sized pot
- Mixing bowl
- Fork or whisk
- Knife
- Cutting board
- 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 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 cut them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
5. Mash the yolks with a fork or whisk until they are crumbly.
6. Add the mayonnaise, dill, chives, salt, and pepper to the mixing bowl with the yolks. Mix everything together until it is well combined.
7. Spoon the yolk mixture into the egg white halves, filling them evenly.
8. Arrange the stuffed eggs on a serving platter and garnish with additional chopped herbs, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water for cooking the eggs
Serving size:
- 6 servings
Nutritional information:
- Calories: 130
- Fat: 11g
- Carbohydrates: 1g
- Protein: 6g
Substitutions for ingredients:
- Fresh dill and chives can be substituted with dried herbs, but the flavor will not be as fresh.
Variations:
- Add chopped bacon or ham to the yolk mixture for a meatier version.
- Substitute the mayonnaise with Greek yogurt or sour cream for a healthier option.
- Top the stuffed eggs with sliced olives or capers for a salty twist.
Tips and tricks:
- To make peeling the eggs easier, add a teaspoon of baking soda to the boiling water.
- Use a piping bag or a plastic bag with a corner snipped off to fill the egg whites with the yolk mixture for a neater presentation.
- Make the stuffed eggs ahead of time and store them in the refrigerator until ready to serve.
Storage instructions:
- Store any leftover stuffed eggs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Stuffed eggs can be eaten cold or at room temperature, but should not be reheated.
Presentation ideas:
- Arrange the stuffed eggs on a bed of lettuce or fresh herbs for a colorful presentation.
- Serve the stuffed eggs on a platter with other appetizers for a party.
Garnishes:
- Chopped fresh herbs, sliced olives, capers, or paprika.
Pairings:
- Serve the stuffed eggs with a light salad or vegetable dish for a complete meal.
Suggested side dishes:
- Roasted vegetables, green salad, or fresh fruit.
Troubleshooting advice:
- If the yolks are too dry, add more mayonnaise or a splash of milk to the mixture.
- If the yolks are too wet, add more mashed egg whites to the mixture.
Food safety advice:
- Make sure to cook the eggs thoroughly to avoid any risk of salmonella.
- Store the stuffed eggs in the refrigerator until ready to serve to avoid any risk of foodborne illness.
Food history:
- Stuffed eggs, also known as deviled eggs, have been a popular appetizer in the United States since the early 1900s.
Flavor profiles:
- Creamy, savory, and slightly tangy.
Serving suggestions:
- Serve the stuffed eggs as an appetizer or snack.
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Region: Polish