Ingredients with Measurements:
- 6 large eggs
- 1 medium-sized cucumber, peeled and finely diced
- 1/2 cup sour cream
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Special Equipment Needed:
- A medium-sized pot
- A mixing bowl
- A spoon
- A sharp knife
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. Fill the pot with cold water and let the eggs cool for a few minutes.
4. Once the eggs are cool enough to handle, gently peel them and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.
5. Add the finely diced cucumber, sour cream, and chopped fresh dill to the mixing bowl with the egg yolks. Mix everything together until well combined.
6. Season the mixture with salt and pepper to taste.
7. Using a spoon, fill each egg white half with the cucumber and sour cream mixture.
8. Once all the egg halves are filled, cover them with plastic wrap and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water for cooking the eggs
Serving size:
- This recipe serves 6 people, with each person getting 2 egg halves.
Nutritional information:
- Calories: 120
- Fat: 9g
- Carbohydrates: 2g
- Protein: 7g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream.
- Fresh parsley or chives can be used instead of dill.
Variations:
- Add some chopped red onion or scallions to the filling for extra flavor.
- Top the egg halves with some smoked salmon or bacon bits for added crunch.
Tips and Tricks:
- To make the eggs easier to peel, add a teaspoon of baking soda to the boiling water.
- Use a piping bag to fill the egg whites for a neater presentation.
Storage Instructions:
- Store the stuffed eggs in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- These eggs are best served cold, but if you prefer them warm, place them in a preheated oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Arrange the stuffed eggs on a platter and sprinkle some chopped fresh herbs on top for a pop of color.
Garnishes:
- Sprinkle some paprika or cayenne pepper on top of the stuffed eggs for added spice.
Pairings:
- Serve these stuffed eggs as an appetizer before a main course of grilled chicken or fish.
Suggested Side Dishes:
- A simple green salad or some roasted vegetables would make a great side dish for these stuffed eggs.
Troubleshooting Advice:
- If the egg yolks are difficult to mash, add a tablespoon of mayonnaise to the mixture to make it smoother.
Food Safety Advice:
- Make sure to refrigerate the stuffed eggs as soon as possible after making them to prevent bacterial growth.
Food History:
- Stuffed eggs have been a popular appetizer in many cultures for centuries, with variations ranging from deviled eggs in the United States to Russian-style eggs with caviar.
Flavor Profiles:
- These stuffed eggs are creamy, tangy, and refreshing, with a subtle crunch from the diced cucumber.
Serving Suggestions:
- Serve these stuffed eggs on a platter with some fresh herbs and lemon wedges for a beautiful presentation.
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Region: Polish