Traditional recipes

Stuffed eggs - Mice

Stuffed eggs - Mice

You can smell the holiday scent in the air .... it's a little longer and Easter is approaching :)
A funny and tasty Easter appetizer, especially adored by children.

  • 4 eggs
  • lightly salted cheese
  • butter
  • mustard
  • yogurt
  • radish
  • olive
  • parsley

(I can't write the quantities because I put them to taste)

Servings: 8

Preparation time: less than 15 minutes

RECIPE PREPARATION Stuffed eggs - Mice:

Washed, boiled and cooled eggs I peeled and cut lengthwise into two equal parts.

In a bowl I put the yolks together with a little chopped cheese, a teaspoon of butter at room temperature, a little yogurt and a little mustard. I mixed all this well until they became a paste.

With the obtained paste I filled each half of the egg.

From the slices of radish we form the ears of mice.

I used olives for my eyes.

For the tail, parsley leaves.

Good appetite !!!


Eggs stuffed with pork patties

A delicious appetizer and easy to prepare anytime. When you want to impress your guests, but you don't have enough time, we recommend you try eggs stuffed with pork patties. The recipe is extremely simple, and we will tell you step by step.

Egg stuffed with pork paste recipe:

An extremely easy recipe for stuffed eggs, but with a delicious taste that you will immediately fall in love with. The steps are simple, you just have to follow them and you will have a delicious appetizer. So here's what you have to do:

1. Boil the eggs and leave for 5-6 minutes. After boiling, leave it in cold water for a few minutes to cool and be easy to clean. Peel the eggs, cut them in half and remove the yolks.

2. Separately in a bowl put the egg yolks, butter, liver pate, salt, pepper, cream, mustard and finely chopped dill. Mix with the blender until a creamy paste is obtained.

3. Fill the egg whites with this cream with a teaspoon or posh and leave in the fridge for a few minutes.

The recipe for eggs stuffed with pork paste is ready!

Stuffed eggs are served garnished with parsley leaves and chopped olives or sour donut. You can decorate them as you wish and serve them with other cold or hot appetizers.

5 / 5 - 3 Review (s)

Models for stuffed eggs: chicks, mice and other figurines

Stuffed egg recipes are ideal as a New Year's appetizer, and can be decorated in a multitude of shapes and patterns, which are more and more attractive. Depending on everyone's imagination, they can be made into mushrooms, mice, chicks, piglets, ladybugs and so on.

Eggs stuffed with mice Eggs stuffed with piglets

Beautifully decorated stuffed eggs


  • 4 eggs
  • 80 g canned tuna
  • 1 tablespoon mustard
  • 2 tablespoons mayonnaise
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped onion
  • salt and pepper to taste
  • 8 capers
  • black sesame seeds for decoration

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We always have a lot of uneaten red eggs left after Easter, but it's a shame to throw them away. So, better yet, we turn them into stuffed eggs in all sorts of combinations!

EGGS FILLED WITH GOOSE LIVER

Ingredient:

a teaspoon of fresh butter

a few lettuce leaves

Method of preparation: Boil hard-boiled eggs, peel them and cut them in half lengthwise. Remove the yolks and mix them with the goose liver, then add the butter, salt and a teaspoon of Vegeta spice, all competing for an enticing taste. With this composition fill the egg halves, which are placed on a plate on a layer of lettuce with mayonnaise.

EGGS FILLED WITH AVOCADO AND SMOKED CAKE

Ingredient:

150 grams of smoked sheep curd
1 avocado

Method of preparation: Grate the curd and mix it with the mashed egg yolks, then add the avocado paste, type guacamole (drizzle with fresh lemon juice, 2 egg yolks, salt and pepper to taste), with which you will get a tasty consistent filling. Finely chop the green onion, add it to the filling and season with salt, pepper and. Fill the eggs with the resulting composition.

EGGS FILLED WITH MUSHROOMS

Ingredient:

a few lettuce leaves

Method of preparation: They are preparing as before. Replace the cucumbers in vinegar with stewed and finely chopped mushrooms.

EGGS FILLED WITH FISH PASTE

Ingredient:

1 teaspoon fish paste (anchovies)

a few lettuce leaves

Method of preparation: Boil hard-boiled eggs. After they have cooled, they are cleaned and cut lengthwise. Carefully remove the yolk from the egg whites, without the egg whites breaking. Put the yolks in a bowl, add the butter and a teaspoon of fish paste. All these are rubbed well until a homogeneous paste is obtained with which the egg whites are filled. Place on a plate and put lettuce leaves around.

EGGS FILLED WITH MUSTARD SAUCE

Ingredient:

Method of preparation: Prepare the six eggs as before. Rub the yolks given through the sieve with the mustard, the raw yolks, salt, oil poured little by little, like mayonnaise. Separately, wash and clean the sardines from the bones, cut a few capers very finely and 2-3 small cucumbers in the vinegar. Mix all this with half of the mustard sauce and fill the egg halves. A cap is placed on each egg. the remaining sauce is poured into a plate, and the eggs are carefully placed on top. Put lettuce leaves or slices of moon radish all around.

SPICY FILLED EGGS

Ingredient:

100 grams of poultry or ham

a few lettuce leaves

Method of preparation: Boil hard-boiled eggs after they have cooled, clean them, cut them in half wide and cut a little from the rounded ends, so that the eggs can stand like glasses. Remove the yolks and divide in two. Half is passed through a sieve and mixed with a tablespoon of mustard, raw egg yolks and a pinch of salt. Add the oil, pouring a little and stirring constantly, until the sauce is ready. The yolks left aside are rubbed well with boiled or roasted poultry or ham, given through the mincer. Add the finely chopped cucumbers and a tablespoon or two of the sauce prepared before. Add salt and pepper to taste. Fill the eggs with this tip. Pour the sauce into the plate with which they will be served at the table, and place the stuffed egg halves on top. Put lettuce leaves or chopped asparagus around.


Egg - 65 recipes

Find here a selection of egg recipes, prepared in various ways: boiled, baked, stuffed, fried, etc.

Eggs are best kept fresh, in boxes, in a dry place. It is good to be greased with a cloth or a little fat to cover the pores and thus can no longer be penetrated by air. They can also be kept in corn or sawdust, or each wrapped in paper.

Housewives must be careful when buying eggs, so that they do not have a broken shell, stained or without that roughness characteristic of freshness. Eggs do not have to be dirty, because microbes can penetrate through the shell inside and they can become infected, transmitting in turn food poisoning infections, quite serious diseases.

Great care must be taken when consuming rat eggs. In general, they have a dirty skin and are not recommended to be kept for too long.

Do not keep eggs near smoked, salted or frozen fish, near meat, spices, cheese, etc., which have strong odors, because through their pores they absorb fumes and become unusable.

Egg calories whole wheat: 171 kcal / 100 grams Carbohydrates 0,6 Lipids 12, 0 Proteins 14 (according to food calorie table)

Thus, a chicken egg (about 50 grams) has 85 kcal and a duck egg (about 60g) has about 102 kcal.

Chicken egg yolk calories: 364 kcal / 100 grams Carbohydrates 0.3 Lpids 32.0 Proteins 16

Chicken egg white calories: 57 kcal / 100 grams Carbohydrates 0.5 Lipids 0.2 Proteins 13

Egg powder calories, whole: 564 kcal / 100 grams Carbohydrates 1.8 Lipids 40.0 Proteins 45


1. Boil hard-boiled eggs with plenty of salt for about 10 minutes. Then leave them in cold water and peel them.

2. Cut the eggs in half and remove the yolk of each. Combine the yolk with mayonnaise and yogurt, then add the mustard, garlic powder and paprika.

3. After you have homogenized, incorporate the chopped tuna, drained as well as possible from the sauce.

4. Add finely chopped green celery and green onions, season with salt and pepper. Fill the eggs with this composition.

5. Serve eggs stuffed with tuna, sprinkled with lemon peel, on a plate of appetizers, along with other festive dishes.


Housewives often make these appetizers because they look beautiful and sound eaten with pleasure.

Eggs stuffed with pate

This appetizer is made quickly and with little money.

Ingredient: 5 eggs, 150 grams of pork pate, 50 grams of butter, a tablespoon of mustard and a tablespoon of mayonnaise, a few sprigs of fresh dill, salt and pepper.

Method of preparation: Boil the eggs for 20 minutes, leave to cool, peel, cut in half with a wide-bladed knife and remove the yolks. They are passed with a fork and mixed with pate, butter, mustard, mayonnaise and spices.

Fill the egg halves, and garnish as you like with vinegar donuts, olives, pickles.

Decorate according to preferences. For example, they can be garnished with parsley leaves, paprika, finely chopped fresh donut, finely chopped green onions or red onion fish.

Eggs filled with mustard

Ingredient: 6 eggs 2 tablespoons oil 1 tablespoon mustard 1 tablespoon chopped dill 1 powdered sugar salt 6 olives.

Method of preparation: Boil hard-boiled eggs, clean them and after they have cooled, cut them in half lengthwise. Remove the yolks and rub, adding the oil little by little, then salt, sugar, mustard and chopped dill. Fill each half of the egg white with this paste and garnish these eggs filled with mustard with half an olive.

Eggs stuffed with tuna

Ingredient: 6 hard boiled eggs a can of tuna in oil 3 tablespoons finely chopped onion 2 cloves garlic crush a teaspoon classic mustard 3 tablespoons mayonnaise salt and pepper to taste.

Method of preparation: Boil the eggs in salted water for at least 10 minutes to make sure the egg whites and yolks are hard. Then cut the egg in half, put the egg whites on one side and the yolks in another bowl. Crush the yolks with a fork, add the drained oil and the rest of the ingredients.


For starters, boil the eggs and peel them. Boil eggs for about 6-7 minutes, to be hard, then turn immediately in cold water. This way they will be easy to clean.

Cut the eggs in half and remove the yolk with a teaspoon.

Mix the cream cheese with the yolks, garlic, salt, pepper.

We put in the egg halves a teaspoon of diced cucumbers and then with the help of a pos we put the cream cheese.

If you want you can mix cucumbers and cut them into cubes with cream cheese and then fill the eggs.

We decorate eggs with cucumbers and olives. They can also be decorated with greens, red peppers, donuts in vinegar, sour or green cucumbers.

Presentation and service

They are served as an appetizer / appetizer, placed on a plate, plain or on a bed of salad, on slices of tomatoes, bell peppers or cucumbers.

The recipe and photos belong to Gigi Vulturu and participate with this recipe in the Great Winter Contest 2019: cook and win