Stuffed eggs with herbs and mustard
4 servings
30 minutes
Herb and mustard stuffed eggs are a gourmet appetizer filled with the aromas of Mexican cuisine. The tradition of stuffed eggs dates back to ancient Rome, but this version brings freshness with zesty grainy mustard, sherry vinegar, and fragrant herbs. The creamy filling with mayonnaise harmonizes with the tenderness of the egg white, creating a rich and intense flavor with a slight tang. Herbs like parsley, thyme, and chives add fresh green notes. These eggs are perfect as an appetizer for festive tables or picnics, highlighting the brightness and colorfulness of Mexican cuisine. They are easy to prepare and always result in an impressive and appetizing dish.
1
Boil the eggs hard in boiling water. Drain and place under cold water for a while. Drain again and peel.
- Chicken egg (large): 8 pieces
2
Cut the eggs in half lengthwise. Separate the yolks from the whites.
3
Transfer the yolks to a bowl and mash with a fork. Add mayonnaise, mustard, and vinegar. Season with salt and pepper, and mix in the herbs.
- Mayonnaise: 90 g
- Grainy mustard: 1 teaspoon
- Sherry vinegar: 1.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Chopped parsley: 1 teaspoon
- Chopped fresh thyme: 1 teaspoon
- Chives: 1 teaspoon
4
Fill the halves of the egg whites with the filling (it's very convenient to transfer the filling to a piping bag and pipe it beautifully into the whites). Chill for a while.