Spring Eggs
1 hour Recipe Yield:
24 pcs Difficulty:
Medium recipe
Spring eggs – the perfect appetizer for Easter. Everyone is used to the fact that the eggs are colored and multi-colored. Here they are also multi-colored, but with a slight nuance. The recipe is very simple and very versatile. The yolk is removed from boiled eggs and then stuffed with various colorful fillings. It is the vegetables that will give your filling color. In this recipe, we suggested spinach, beetroot and tomato paste, but you can let your imagination run wild and use the ones you like best, just cook them and mix them with creamy melted cheese to make a smooth cream.
Recipe Ingredients
Cooking Recipe
The recipe for spring eggs is very simple. First, boil the eggs for about 6-8 minutes, and then pour cold water over them, let them cool and peel. While the eggs are cooking, you can prepare the toppings. Mix melted cream cheese with tomato paste, paprika, pepper and salt using an immersion blender. Transfer the finished filling into a bag.
Spinach, you can use frozen spinach, put in a pan with a little olive oil and simmer until the liquid evaporates. After the spinach is cool, combine with cheese, pepper and salt using an immersion mixer. Transfer the prepared filling into a bag.
To cooked the purple filling, boil or bake the beets in the oven, then cut into cubes and combine with cheese, paprika, pepper and salt in the same way as the previous fillings.
Cut the boiled peeled eggs in half, remove the yolk, you won't need it anymore. Sauce can be made from the yolk. Fill the cavity with colorful fillings. You can decorate the eggs with green leaves and serve.