Eggs stuffed with cheese cream
3 servings
25 minutes
Eggs stuffed with cheese cream are an elegant appetizer of Russian cuisine that combines simplicity of preparation with refined taste. Boiled eggs filled with a delicate cream of butter, cheese, and sour cream acquire an airy texture and rich, creamy flavor with savory notes. Sprinkled with fresh herbs, they not only please the eye but also awaken the appetite. Historically, stuffed eggs were popular on festive tables, symbolizing abundance and hospitality. They are convenient to serve at buffets or as a sophisticated addition to main dishes. This recipe is perfect for a cozy family dinner or a formal reception, giving each bite the taste of festive spirit.
1
Boil the eggs hard (10-15 min after boiling). Peel, cut in half, and remove the yolk.
- Chicken egg: 6 pieces
2
Mash the yolk with butter, add grated cheese on a medium grater. Mix well.
- Chicken egg: 6 pieces
- Butter: 100 g
- Hard cheese: 200 g
3
Gradually add sour cream to the obtained mass and mix until fluffy. Add salt and pepper to taste.
- Sour cream: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Cut round parts from the bottom of the halves to make them stable.
5
Place the egg white halves on a plate and fill them with cheese cream.
6
Garnish the stuffed eggs with chopped dill or parsley.
- Dill: 1 stem