In preparation for the holiday, the question often arises of which particular dishes will decorate the table. Someone hesitates to move away from the usual path and uses old and proven recipes. Someone wants to try something new, and then the search begins for dishes that have never been cooked.
However, in both cases, you can turn to egg recipes with mayonnaise. This simple and unpretentious dish has a unique taste. And all due to the fact that the stuffing can be used for them the most diverse.
Egg under mayonnaise
Ingredients:
- eggs - 5 pieces;
- young onion - 3 pieces;
- butter - 25 grams;
- salt - 1/4 teaspoon;
- carrots - 50 grams;
- mayonnaise - 50 grams;
- onions - 50 grams;
- pepper - 3 pinches.
Cooking eggs
It will probably be difficult to say right away which products are not suitable for stuffed eggs with mayonnaise. According to numerous recipes, the filling can be meat, vegetable, fish, mushroom. Also, for eggs under mayonnaise, canned fish, cheeses and red caviar are used. There is no need to list everything. Any filling makes the dish tasty and original. By the way, quail eggs can also be stuffed. Consider one of the simple and not expensive options for filling for eggs with mayonnaise. And despite this, in the final form, the snack will be very tasty.
Of course, when cooking stuffed eggs with mayonnaise, they must first be boiled. It is advisable to take chicken eggs of the same size and put on the bottom of the pan. Pour cold water and pour a teaspoon of salt to prevent cracking. Bring the eggs to a boil over high heat, then reduce it and continue cooking them for eight minutes. Then drain boiling water and fill the pan with cold water. The eggs must be completely cooled, and only then can they be peeled.
Then cut each egg with a sharp knife along two halves. Remove the yolks from them and put in a separate container. We don’t need proteins yet, so we need to postpone them. Now it’s worth moving on to the preparation of vegetable fillings according to the recipe for eggs with mayonnaise. Peel, wash and chop the small carrots on a fine grater. On the contrary, chop the peeled onion head in small cubes. Next, dip the butter in a pan and melt it over moderate heat. Put the onion for frying, and after five minutes, carrots.
Add ground pepper and salt to vegetables. Stir, fry until light golden onions and soft carrots. Between mixing with a fork, it is good to stretch the egg yolks laid separately. Add to them the fried onions with carrots to the desired state. Add mayonnaise to the mixture to give airiness. Stir and try on salt, if it is not enough, then it should be slightly salted.
We stuff eggs
The cooked mass should be filled with egg whites and put them on the dish with the slice up. Rinse young onions and shake off as much water as possible. After this, chop the vegetable coarsely. Sprinkle it over stuffed eggs. Use is not forbidden and any other greens to which you give preference.
Place the prepared snack for thirty minutes in the refrigerator. By the way, such stuffed eggs with mayonnaise have a rather low calorie content. All ingredients except the sauce are low in calories. The recipe chosen for cooking allows you to season vegetables not with ordinary mayonnaise, but with light and not fat sour cream. In this version, all those who strictly counts each calorie eaten can afford this tasty snack. After cooling, stuffed eggs can be served for lunch as a complement to the main course.
Eggs stuffed with canned fish
Grocery list:
- mayonnaise - 100 grams;
- eggs - 7 pieces;
- dill - half a bunch;
- salt - 3 pinches;
- canned fish in oil - 2 jars;
- onion - 1 head;
- ground pepper - 2 pinches.
Cooking process
For this egg recipe under mayonnaise (photo presented in the article), you can use any canned fish in oil to your liking. Mackerel, salmon, sardine, tuna, saury and pink salmon are suitable. This appetizer is prepared with sprats. The dish has a rather rich taste, and it is perfect even for a festive feast. The recipe does not require long cooking, it allows you to cook this delicious snack, not only on holidays, but also on ordinary days.
In order to further calmly do the cooking of the filling, it is initially necessary to boil the chicken eggs. To do this, put them in a pan, fill with cold water and send to the stove. If the eggs were previously in the refrigerator, be sure to pour a spoonful of salt into the liquid. Otherwise, there is a high probability that they will crack, and it will be impossible to use them for stuffing. After the eggs boil, you need to cook them from seven to nine minutes, but not more. Overcooked they lose their taste. After boiling them the right time, drain the boiling water and fill the pan with cold water. Let the eggs in it cool. Then clean them and cut them in half. Separate the yolks and put them in a bowl or bowl. After that, knead everything well.
Next is the filling line. Finely chop the peeled onion and add to the yolks. Rinse fresh dill, cut large branches, chop and put them to the yolks too. After that, open a jar of sprats and drain all the oil. Transfer the fish to a plate and grind it with a fork. Then, chopped sprats to the remaining components of the filling. Season with salt, black pepper and pour half the mayonnaise.
Mix everything thoroughly and fill the prepared halves with the delayed halves of the chicken proteins. Give the filling an egg shape. Put them on a plate. On top of each put a little mayonnaise and, if desired, a small sprig of dill. Serve stuffed eggs with mayonnaise garnished with mashed potatoes or boiled rice.
Salad with eggs, vegetables and chicken
The list of ingredients:
- eggs - 5 pieces;
- Beijing cabbage - 250 grams;
- bell pepper - 1 piece;
- chicken fillet - 350 grams;
- tomatoes - 3 pieces;
- salt to taste;
- green onions - 4 pieces;
- soy sauce - 2 tablespoons;
- cucumbers - 3 pieces;
- olive oil - 20 milliliters;
- mayonnaise - 300 grams;
- garlic - 2 cloves;
- ground pepper - a few pinches.
Cooking salad
A light, tasty and beautiful salad with eggs under mayonnaise can be prepared both as a second course for lunch, and as a healthy dinner that does not overload the stomach. To start, wash the chicken breasts, dry, grate with salt and black pepper and place in a pan. Fry them in olive oil until tender. Rinse and chop vegetables well. Bell pepper - straws, tomatoes - slices, and cucumbers - half rings. Rinse the green onions, and chop the feathers together with the white portion of the ringlets.
Boil eggs for salad hard-boiled, cool, peel and chop coarsely. After cooking, cut the chicken into medium-sized cubes. After preparation, combine all the components in one salad bowl. Then you need to make the sauce. Pour soy sauce into a small bowl, add mayonnaise to it and squeeze the peeled garlic cloves. Stir and pour the remaining ingredients in the sauce. Mix everything and let the vegetables and meat soak in a spicy sauce for about twenty minutes. Serve a delicious and healthy salad with eggs to the table.
This way you can cook stuffed eggs with mayonnaise. In this case, you can add any other ingredients to the filling. And for those who don’t want to bother with stuffing and stuffing eggs, you can prepare a delicious salad of the same ingredients.