Best 7 Farshirovannye Yaytsa Stuffed Eggs Recipes
Stuffed eggs, known as Farshirovannye Yaytsa, are a delightful Russian appetizer featuring hard-boiled eggs filled with a variety of enticing fillings. These culinary gems are not only visually appealing, but also a symphony of flavors and textures, making them a hit at parties, potlucks, and gatherings of all kinds.
This versatile dish offers numerous variations, each with its unique flavor profile. From classic fillings like egg yolk mixed with mayonnaise, mustard, and herbs, to more adventurous options such as smoked salmon, caviar, or mushrooms, the possibilities are endless. Some recipes add a layer of grated cheese or chopped walnuts for an extra touch of richness and texture.
Farshirovannye Yaytsa are not only delicious but also visually appealing. The vibrant colors of the fillings peeking out from the halved eggs create a stunning presentation that will impress your guests. Garnish with fresh herbs, caviar, or a sprinkle of paprika for an extra touch of beauty.
Whether you prefer a classic or a more elaborate filling, Farshirovannye Yaytsa are sure to tantalize your taste buds and leave you craving more. Dive into the recipes below to explore the diverse world of stuffed egg flavors and techniques, and discover your new favorite appetizer.
EGGS STUFFED WITH CAVIAR: YAITSA FARSHIROVANNIYE KRASNOY IKROY
This pretty and delicious dish is one of the most popular Russian hors d'oeuvres. Salmon caviar is relatively inexpensive, but it's still a treat. I always keep a jar in my refrigerator, as it makes a lovely garnish.
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork. Add the creme fraiche, chives and lemon juice to the yolks and season very lightly with salt. Mix until the ingredients are well blended.
- Spoon the yolk mixture back into the whites and top with a teaspoon of caviar. Refrigerate for 1 hour.
- Arrange on lettuce leaves, garnish each egg with a small parsley sprig and serve.
FARSHIROVANNYE YAYTSA (STUFFED EGGS)
Make and share this Farshirovannye Yaytsa (Stuffed Eggs) recipe from Food.com.
Provided by Member 610488
Categories Russian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the eggs and cut inhalf. Carefully remove the yolks and crush well.
- Mix with mayonaisse, mustard, pickles and scallions and season with salt and pepper.
- Using a spoon, fill the egg halves with the mixture, arrange on lettuce leaves, chill and garnish with capers and pickled red bell peppers before serving.
Nutrition Facts : Calories 164.4, Fat 11.6, SaturatedFat 2.8, Cholesterol 282.7, Sodium 516.6, Carbohydrate 5.7, Fiber 0.8, Sugar 2.7, Protein 9.3
STILTON STUFFED EGGS
From The Pennywise Cookbook published by the Milk Marketing Board of England and Wales in 1973. The time to prepare assumes that you are using eggs and beans that have already been cooked.
Provided by Dreamer in Ontario
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Halve eggs lengthwise, remove yolks and mash with the cheese, cream, salt and pepper.
- Pile mixture back into egg halves.
- Sprinkle with paprika.
- Serve on a tossed salad of cold cooked green beans, tomatoes, raw sliced mushrooms, lettuce and salad dressing of your choice (if using).
Nutrition Facts : Calories 163.6, Fat 11.3, SaturatedFat 5.7, Cholesterol 205, Sodium 276.8, Carbohydrate 5.3, Fiber 1.5, Sugar 2.8, Protein 10.6
SPINACH & CHEESE STUFFED EGGS
Make and share this Spinach & Cheese Stuffed Eggs recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Remove yolks from the eggs and mash, Combine with the finely chopped spinach, cheese, nutmeg,dash of pepper Stir in the milk& mayo, mix well.
- Spoon a well rounded tbsp of the mixture into each half egg, cover& chill until serving (up to 24 hours).
STUFFED EGGS
From Perfect Tapas. Who would believe these deep fried eggs are stuffed with... I have to admit they are good and I'm not a big fan of...
Provided by Julie Bs Hive
Categories Spanish
Time 42m
Yield 12 egg halves
Number Of Ingredients 11
Steps:
- Cut the eggs in half lengthwise, scoop out the yolks, and push the yolks through a fine strainer in a small bowl.
- Mash the sardines with a fork and add to the egg yolks. Stir in the lemon juice, Tabasco, and mayonnaise. Season with S&P.
- Spoon the filling into the egg white halves, mounding it up well. Dip each egg half into the flour, then into the egg, then into the bread crumbs.
- Heat the oil to 350° and deep-fry the egg halves for 2 minutes. (I could do four at a time) until golden brown. Drain on paper towels and serve hot, garnished with parsley sprigs.
STUFFED EGGS
From Contemporary and Traditional Tapas Dishes. Haven't tried this one yet but hope to soon. Posted for ZWT3
Provided by Julie Bs Hive
Categories Spanish
Time 17m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the eggs in half lengthwise and set aside the egg whites. Scoop out the yolks into a fine strainer and rub the yolks into a bowl.
- Mash the sardines with a fork; mix in the egg yolks. Add lemon juice and Tabasco. Add enough mayonnaise to made a past and season with salt and pepper.
- Spoon the filling into the egg whites mounding it slightly. Dip each egg half in the flour, then in the beaten egg, then in the bread crumbs.
- Heat the vegetable oil for deep-frying to 350-375°. Deep fry the egg halves for 2 minutes or until golden brown. Drain on paper toweling and serve hot, garnished with parsley sprigs.
Nutrition Facts : Calories 185.1, Fat 8.4, SaturatedFat 2.2, Cholesterol 247.2, Sodium 248.2, Carbohydrate 12.1, Fiber 0.5, Sugar 1, Protein 14.2
BUFFALO STYLE STUFFED EGGS
Make and share this Buffalo Style Stuffed Eggs recipe from Food.com.
Provided by 1 Baker
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Hard cook eggs.
- Cool, shell, then cut in half.
- Mash yolks and mix well all other ingredients except diced celery.
- Spoon yolk mixture back into egg white halves.
- Garnish with diced celery.
Nutrition Facts : Calories 55.9, Fat 4, SaturatedFat 1.4, Cholesterol 95.8, Sodium 144, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 3.8
Tips:
- For easier peeling, place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes. Immediately transfer eggs to an ice bath to stop the cooking process.
- Use a sharp knife to carefully cut eggs in half lengthwise. Remove yolks and set aside.
- Mash egg yolks with a fork or spoon.
- In a separate bowl, combine mashed egg yolks with other desired ingredients (such as mayonnaise, mustard, diced vegetables, herbs, or cheese).
- Spoon yolk mixture into egg white halves. Garnish with additional ingredients, such as chopped herbs, paprika, or caviar.
- Serve stuffed eggs chilled or at room temperature.
Conclusion:
Farshirovannye yaytsa (stuffed eggs) are a versatile and delicious appetizer that can be enjoyed on any occasion. With a variety of fillings to choose from, there's a stuffed egg recipe for everyone. Whether you prefer classic fillings like mayonnaise and mustard, or more creative options like avocado and bacon, you're sure to find a recipe that you'll love. So next time you're looking for an easy and impressive appetizer, give stuffed eggs a try.
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