Stuffed eggs with anchovy and pickled onions
12 servings
40 minutes
Stuffed eggs with anchovies and pickled onions are an exquisite appetizer of European cuisine, combining the tenderness of egg yolk with the spicy notes of anchovies and the light tang of pickled onions. The origins of such a dish trace back to Mediterranean gastronomy traditions, where anchovies play an important role in creating rich flavors. The creamy texture of the filling, complemented by mustard and mayonnaise, perfectly matches the salty hint of capers and the freshness of microgreens. The elegant presentation – anchovies rolled into a rose shape – makes the appetizer not only delicious but also aesthetically pleasing. These eggs will adorn the festive table, delighting guests with their refined taste and appetizing appearance.
1
Prepare all the ingredients.
2
Boil the eggs hard, then cool them.
- Chicken egg: 6 pieces
3
Clean the eggs and cut them in half.
4
Place the yolks in a blender bowl, add mayonnaise and mustard, and mix until smooth.
- Chicken egg: 6 pieces
- Mayonnaise: 40 g
- Mustard: 15 g
5
Place the yolk mixture in the halves of the eggs.
6
Slice the capers thinly.
7
Place pickled onions on the eggs.
- Pickled onion: 10 g
8
Then arrange the anchovy fillets in a rose shape.
- Anchovy fillet: 12 pieces
9
At the end, decorate the eggs with caper slices and microgreens.
- Caper berries (with stem): 4 pieces
- Microgreens salad mix: to taste
10
Serve stuffed eggs at the festive table.
