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Eggs stuffed with homemade lebar

Eggs stuffed with homemade lebar

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Boil the eggs hard, put them in cold water and clean them.

Cut in half and put the yolks in a bowl.

In the first bowl we put the homemade lebar, 100g butter, 2 teaspoons of mustard, salt and pepper and mix until smooth. I put them in the robot and a fine paste came out.

Fill the egg halves with the paste obtained generously (with a word).

Put mayonnaise on each half of the egg and garnish.

I simply decorated them with olives and cucumbers and sour donuts.

We like it so simple without sauces.

They came out very good worth trying.

Good appetite !

Eggs stuffed with tuna and mayonnaise

Because they are tasty, good-looking and not at all complicated to make, I recommend you try these eggs stuffed with tuna, for the holidays. I will make them for Christmas and New Year's Eve, I never get tired of stuffed eggs, I like them so much! You must be wondering how we got such a beautiful color, in tune with the winter holidays.

Well, I won't keep you in suspense. In the tuna cream I added a tablespoon of horseradish paste and beets. These stuffed eggs have a special taste, I guarantee you. They are ideal for a tasty Christmas appetizer.

Why do I like boiled eggs stuffed so much?

Because we never missed the holidays on the holiday table. Mommy was making some eggs stuffed with chicken liver pate on New Year's Eve (see here the recipe for homemade chicken liver paste), crazy! They were my favorite appetizers and, if my family didn't stop me, I think I would be able to eat the whole plate.

I powdered eggs stuffed with tuna, with a few poppy seeds, but if you don't like it, you can remove it or replace it with sesame seeds. The combination of crunchy seeds and creamy filling is wonderful!

As always, we used the best quality ingredients. The eggs are from the country, and for the filling I used homemade mayonnaise (see here the mayonnaise recipe) and Lotka tuna pieces, in sunflower oil.

Let's see how to make this simple recipe for eggs stuffed with tuna, mayonnaise, horseradish paste and beets.

Eggs stuffed with avocado

Classic stuffed eggs & # 8211 with mayonnaise, homemade pate or eggplant salad & # 8211 come bundled with many calories, that's why we offer you a light alternative, but just as delicious.

Much healthier than traditionally stuffed eggs and perfect as a festive appetizer on New Year's Eve. Avocado paste successfully replaces mayonnaise, so you don't have to worry about the number of calories. What do you say, try?

Ingredients for eggs stuffed with avocado:

1/2 teaspoon granulated garlic

chives and smoked paprika, for decoration

Method of preparation:

Peel an egg and cut it in half. Mix the yolks, avocado and lime juice in a bowl. Add the granulated garlic and season with salt and pepper to taste.

Put the composition in the egg halves, decorate with freshly chopped chives, smoked paprika and pan-fried asparagus.

  1. Boil hard-boiled eggs in salted water, then leave to cool and peel carefully
  2. Wash the spinach and pat dry with a napkin
  3. Cut eggs in half
  4. Remove the yolks carefully and place in a bowl
  5. Pass the yolks with a fork
  6. Add mayonnaise, mustard, salt and pepper and mix well (this paste can be prepared in the food processor, to come out as fine as possible). The density of the yolk paste is adjusted by the amount of mayonnaise added. I, not wanting to get a flowing filling, preferred to leave it behind & # 8222teapana & # 8221
  7. Carefully fill the egg whites with a teaspoon (or pouch)
  8. Finely chop a few spinach leaves and sprinkle on the plate (or arrange whole on the plate, as desired)
  9. Place stuffed eggs, leaving room in the center for the piece & # 8222de resistance & # 8221: onion flower
  10. Finish the stuffed eggs: with a teaspoon place black caviar, red caviar and white caviar
  11. The tray with stuffed eggs is ready to serve, or keep cold until serving (but not more than 2-3 hours)

If you like this recipe, Stuffed Eggs, feel free to leave me a comment on the blog. I will gladly answer you all. Do not forget that you can also share the recipe on social networks, to help those who need it. Thank you!

Eggs stuffed with pate

Although it is very simple to go to the store and buy a good pate to use for this recipe, we also give you the homemade pate recipe, in case you want to prepare it yourself, so that you have control over ingredients. You know all too well that store products taste great, but they are also full of preservatives and flavors.

For liver pate, you need:

- a liver (poultry, pork, veal) of 300 g

Method of preparation:

1. Wash the liver and clean it carefully, so that there are no traces of iron left, because it can give a bitter taste to the pate. If you want the pate to be white, you can keep the liver in milk for a few hours.

2. Bring salt water to a boil, and when it boils, put the liver in it and let it boil for about 10 minutes. You check it with a fork stuck in the thick part of the liver: it is ready when no blood comes out of it. The liver should be left to cool in the water in which it was boiled.

3. When the liver is cold, cut 2-3 slices in the middle (they will remain whole in the pate). The rest of the liver is passed through a sieve, along with two scrambled yolks. Put the resulting paste in a bowl and rub with butter until smooth. Add the sliced ​​pate to the cream and you're done!

Now, for eggs stuffed with liver pate, you don't have to do much. Boil hard-boiled eggs, peel them, cut them in half, remove the yolk and chop it, mixing it with a tablespoon of liver and a little parsley. Put the mixture in half of the egg. After you have finished all the eggs, place them on a plate garnished with lettuce leaves. You can also prepare a yogurt sauce for these stuffed eggs or you can leave them as such, because they are quite tasty and without.

Of course, as I said, you don't have to make the pate at home. If you use a commercial pate, still mix it with a little butter before mixing with the yolk, to obtain a very fine cream.

Next time you have a festive meal, don't forget this recipe eggs stuffed with pate, because I'm safe with her!

Eggs stuffed with cream cheese

That appetizer for the Easter meal you can prepare these too eggs stuffed with cream cheese what I gave them the shape of chicks.
They are made very quickly and certainly the most capricious will want to taste a stuffed egg.
You can make the filling to your liking, I chose a simple one with fine and very tasty cream cheese.


5 eggs
70 g cream cheese Ceva fin cremos-Delaco
70 g cream cheese Ceva fin pufos-Delaco
green onion tails
a few slices of carrot

Method of preparation

Boil hard-boiled eggs, peel and cut a lid on the flatter part of the egg.
Remove the yolk with a teaspoon without breaking the egg white.
Three of the yolks are passed through a sieve and mixed with the two creams of cheese, salt, pepper, finely chopped green onion stalks.

You can also add finely chopped dill if you like.
Fill the eggs with cream cheese and place on a plate. At the top of the egg we make a notch with a knife and place a ridge made of a round of carrot giving them the shape of chicks.

Home-made recipe like in Moldova

Homemade lebar recipe, like in Moldova, is a dish that is easy and fast to make, at any time of the year, even if you don't have pork in the corn. It is something like liver pate, with an intense liver taste. It can also be made from beef liver, but I prefer the one from pork liver.

Eggs stuffed with anchovies

What was it like to spend Easter, to have so many red eggs and not to make stuffed eggs? I think this is the first recipe that comes to the mind of any housewife when thinking about what to use leftover eggs. But I didn't burn classic stuffed eggs either, I really got bored of them, so I said to make something more daring, respectively eggs stuffed with anchovies, seasoned with some excellent capers and without heavy mayonnaise.

& # 8211 5 hard boiled eggs
& # 8211 5 anchovy fillets
& # 8211 5 capere
& # 8211 50 grams of soft butter
& # 8211 2 tablespoons sour cream
& # 8211 a tablespoon of hot mustard
& # 8211 another small onion, finely chopped
& # 8211 salt and pepper to taste
& # 8211 paprika for garnish

We clean boiled eggs, taking care not to chip them, then cut them in half lengthwise and remove, with equal care, the yolks, which we put in a large bowl. Separately, finely chop the anchovies and capers and mix them with the yolks and soft butter. Mix well with a fork and finally add sour cream, mustard and onion, season to taste. With this paste we fill the halves of the eggs, which we place on the salad leaves and garnish with paprika.

If you want to mousse, you can also make an egg sauce, from mayonnaise, sour cream, fatty yogurt, in equal amounts and seasoned with salt and pepper, even a little mustard. But I preferred them without sauce, because I had too many sauces and heavy foods these days, so let's take it easier, I say! You're welcome!

Homemade leprosy & # 8211 traditional recipe

The traditional leper should not be missing from your collection of recipes for the Christmas table. Here is the simplest and most common homemade lebar recipe, if you respect it, you will get such a good lebar, you will never buy it made by others!

1. Wash the liver, lungs, spleen and fatty meat very well and leave in cold water for 30 minutes, so that all the blood comes out.

2. Then boil in cold water with salt and thyme. After boiling, the juice is not thrown away, and the meat and entrails are passed through the mincer.

Then, the resulting paste is kneaded with 2-3 tablespoons of juice in which they boiled the ingredients.

For the holidays, the lebar can be the center of attention at the table

3. Attach to the mincer the sausage funnels on which the pig intestine is pulled. Fill the intestine, tie at both ends and let cool.

Homemade lebar can be served with horseradish or mustard, depending on your preferences.

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Bonus recipe: Leprosy with pork liver

  • 1 kg pork liver
  • 500 g pork tenderloin
  • 3 onions
  • 2-3 was made of bay
  • juniper berries
  • 1 teaspoon ground pepper
  • dried thyme sprigs
  • 2 teaspoons salt
  • 2 tablespoons vinegar
  • pork chops.

Wash the mats well and leave them cold in salted water and vinegar. Boil the meat and liver with a teaspoon of salt. lei foam and add the bay leaves. When they are cooked, take them out and let them cool well, then pass them through the robot or the mincer. Peeled and washed onions, cut into slices and fry in a little lard, then finely chop the robot. Put the minced meat in a large bowl, add the onion, crushed allspice, salt, pepper and mix the composition very well. Fill the mats with the sausage funnel mounted on the mincer. Tie the lever to the ends and put it to boil over low heat, in the water in which you add sprigs of dried thyme, for 30 minutes. Remove the binding pieces and press them.


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