Eggs stuffed with cheese salad
5 servings
60 minutes
Cheese salad stuffed eggs are a refined dish of Italian cuisine that embodies the harmony of flavors and aesthetic presentation. Tender whites filled with airy cheese filling accented with garlic create a rich and spicy taste. Garnished with herbs and elements that turn them into amusing 'mice', they become not just a treat but a true decoration of the festive table. The roots of this dish trace back to appetizer traditions where eggs play a key role in creating light yet nutritious compositions. Perfect for an aperitif or an exquisite buffet, their presentation brings smiles while the combination of ingredients delights gourmets.
1
We boil the eggs, cool them down, and peel them (5 eggs for 'mice' and 3 eggs for salad).
- Chicken egg: 8 pieces
2
Grate the eggs for the salad on a coarse grater, then grate the cheese into the same bowl, add garlic and mayonnaise. The salad is ready.
- Chicken egg: 8 pieces
- Cheese: 200 g
- Garlic: 3 cloves
- Mayonnaise: 4 tablespoons
3
For the mice, we cut the eggs in half and separate the whites from the yolks (the yolks are not needed, they can be added to the salad) and fill the eggs with cheese salad.
- Cheese: 200 g
4
We place the green salad leaves on a plate. Then we carefully plant the mice.
- Green salad leaves: 1 bunch
5
We start decorating. To keep the nose, eyes, and ears in place, small holes need to be carefully made in the eggs. The eyes are made from black pepper, the nose from caviar, and the ears from sweet pepper (it's better to take red). The tail is inserted from a dill stem.
- Black peppercorns: 5 piece
- Red caviar (salmon roe): 1 teaspoon
- Sweet pepper (capsicum): 1 piece
- Dill: 5 stem
