Stuffed eggs for Easter: TOP 3 healthy recipes

The most popular product on theEaster is about eggs. For the holiday, they are prepared in large quantities, and only half of them are eaten-what to do with the remaining eggs? And how else can you cook them, except how to traditionally boil and color them? MustHub offers you to cook stuffed eggs. One of the three suggested recipes you will definitely like.

Eggs stuffed with mushrooms and nuts

A traditional, delicious and very simple snack – stuffed eggs with mushrooms and fried onions. But look how effectively it is decorated! Such Easter eggs will surely please not only children, but also adults.

Ingredients:

• 6 eggs,
• 200 g pickled mushrooms,
• 1 onion,
• greenery,
• 6 walnuts,
• 2 tablespoons mayonnaise,
• 2 tablespoons vegetable oil,
• a pinch of cumin,
• salt to taste.

Preparation:

1. Cook the eggs hard-boiled, put them in cold water until they cool down. Then peel off the shell, carefully cut in half lengthwise and take out the yolks.
2. Finely chop the onion and spasseruy in vegetable oil until soft for 5-7 minutes.
3. Finely chop the marinated mushrooms. Leave a few small mushrooms intact to decorate the Easter dishes, as shown in the photo. Also leave a few leaves of greenery for decoration. The rest of the greens are crushed.
4. Mash the egg yolks with a fork, add the onion, mushrooms, herbs, cumin, mayonnaise, salt and mix well. If desired, you can beat it with a blender - then you will get a mushroom pate.
5. Fill the egg halves with the mushroom filling. Decorate the top with whole mushrooms, halves of nuts and herbs – you will get elegant Easter dishes, as in the photo-a fun mushroom meadow with hedgehogs.

Eggs stuffed with red fish and caviar

A wonderful way to prepare stuffed Easter eggs. Noble red fish combined with a cheesy taste, seasoned with hot or sweet ground pepper, will delight gourmets with its sophistication and delicate pink hue and will add to the Easter menu on the festive table.

Ingredients:

• 6 eggs,
• 200 g fillet of lightly salted red fish (salmon, pink salmon, trout),
• 2 teaspoons red caviar,
• 100 g of processed cheese,
• 30 g butter,
• 1 tablespoon lemon juice,
• lettuce leaves,
• pinch of ground paprika,
• pepper to taste,
• salt to taste.

Preparation:

1. Cook the eggs hard-boiled, put them in cold water until they cool down. Then peel off the shell, cut in half lengthwise and take out the yolks.
2. Chop the fish and red caviar in a blender, add the egg yolks, softened butter, lemon juice and whisk again until the consistency of mousse.
3. With the help of a cooking syringe, fill the halves of the eggs with fish filling.
4. Put the stuffed eggs on the lettuce leaves and sprinkle with paprika, as shown in the photo – the Easter dish is ready.

Stuffed eggs, baked in the shell

That's really what you can brag about, having prepared such a snack – so it's its originality! These stuffed eggs look very interesting and quite unusual. The main thing – do not forget to warn guests that you need to eat eggs without shells.

Ingredients:

• 6 eggs,
• 200 g boiled chicken fillet,
• 1 onion,
• 50 g of cheese,
• 30 g sour cream,
• 20 g butter,
• a bunch of greens,
• ground black pepper to taste,
• salt to taste.

Preparation:

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1. Wash the eggs thoroughly. With a sharp knife, cut each egg in the middle with a precise movement in the palm of your hand and pour the contents into a bowl, and wash the halves of the shell inside. Due to the film, the shell will hold and will not crumble.
2. Add salt and pepper to the eggs and whisk lightly. Finely chop the onion. Saute the onion in butter until soft, then add the egg mixture and fry, stirring constantly, until the eggs thicken.
3. Grind the boiled chicken breast in a blender, add the fried eggs, cheese, herbs and again grind to the desired consistency.
4. With the resulting minced meat, tightly fill the eggshells, and bake on the grill in the oven (or air grill) at a temperature of 185°C for 25-30 minutes until golden brown.
5. The unusual Easter dish is ready. Serve the stuffed eggs in the shell hot. It is convenient to eat with a fork or a teaspoon, taking the minced meat out of the shell.