Snack egg and cheese balls with olives
10 servings
60 minutes
Egg-cheese balls with olives are an exquisite combination of delicate textures and rich flavors. This European recipe was born from the search for a harmonious balance between the creaminess of cheese, the spiciness of garlic, and the freshness of dill. The warm hues from boiled carrots add a light sweetness to the dish, while olives provide a spicy note. The dill-coated balls not only decorate the table but also pleasantly surprise with their rich structure. They should be served chilled for an even more pronounced flavor. This appetizer is perfect for festive gatherings and buffets as it is easy to prepare, elegant, and convenient for portioned serving.
1
Prepare the necessary ingredients. Boil the carrots until cooked, then cool.
- Boiled carrot: 25 g
2
Boil the chicken egg until cooked, cool it down, and peel off the shell.
- Chicken egg: 1 piece
3
Grate the egg on a fine grater and place it in a container.
- Chicken egg: 1 piece
4
Peel the carrot, grate it on a fine grater, and add it to the grated egg.
- Boiled carrot: 25 g
5
Grate the processed cheese on a fine grater and add it to the container with the grated egg and carrot.
- Processed cheese: 75 g
6
Grate the mozzarella on a fine grater and add it to the container with the grated egg, carrot, and processed cheese.
- Mozzarella cheese: 50 g
7
Grate the hard cheese on a fine grater and add it to the container with the grated egg, carrot, processed cheese, and mozzarella.
- Hard cheese: 50 g
8
Add mayonnaise to the container with prepared ingredients. Peel the garlic and press it through a garlic press. Mix everything well.
- Mayonnaise: to taste
- Garlic: 1 clove
9
Wash the dill well under running water, dry it, chop it finely, and place it in a separate container.
- Young dill: 25 g
10
Divide the egg-cheese mixture into ten parts and, using wet hands and a tablespoon, form balls, filling each with a pitted olive.
- Pitted olives: 10 pieces
11
Coat each egg-cheese ball with dill on all sides.
- Young dill: 25 g
12
Place the ready egg-cheese balls on a plate. Put in the refrigerator. Serve cold.
