Stuffed eggs are a huge area for experimentation. After all, these white boats can be stuffed with a variety of fillings. Today we will stuff them with chicken and cheese.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Cold appetizers on any festive table, as well as buffets, will be fully completed only when stuffed eggs are included in the menu. You can choose a wide variety of fillings, and today we will fill them with chicken and cheese. This is not only delicious, but also an easy-to-prepare appetizer that will decorate any festive feast. And cooking will not take much time and effort.
In addition to the fact that proteins can be stuffed with different additives, they can also be dyed in different colors. For example, if you keep them in beetroot juice, they will take on a pink or lilac hue. The color saturation depends on the concentration of the liquid and the vegetable itself. You can also soak the proteins in a decoction of beans or onion skins, then they will turn brown. And if you want orange, use carrot juice. It's so easy to make different snacks not only to your taste, but also to an interesting design.
And if you want to add brightness to the filling, then put a few grains of red fish, ground mushrooms, red beans, sprats, chopped cucumber, etc. into the mixture. Mayonnaise can also be substituted with tartar sauce or homemade sauce.
- Caloric content per 100 g - 111 kcal.
- Servings - 10
- Cooking time - 30 minutes for a snack, plus time for boiling and cooling eggs and chicken
Ingredients:
- Eggs - 6 pcs.
- Mayonnaise - for dressing
- Chicken fillet - 1 pc.
- Hard cheese - 100 g
- Salt - 1 tsp no slide or to taste
Step by step cooking of stuffed eggs with chicken and cheese:
1. Rinse the chicken fillet under running water, remove the foil and immerse in a pot of water. Add salt and cook on the stove. Boil, reduce heat and remove the foam from the surface of the broth. Continue cooking the broth for about half an hour until the meat is tender. For additional taste, you can add bay leaves, peppercorns and other aromatic spices when cooking the broth.
2. When the meat is cooked, remove it from the broth and leave to cool. You don't need the broth, so you can use it to prepare another dish.
3. Dip the eggs in a saucepan with cold water and boil until they are cool. This process will take you about 8 minutes. Then transfer the eggs to cold water to cool completely. However, change it several times to keep the temperature cool. In addition, the cooling process will allow them to be easily cleaned without damaging the protein.
4. Cut chicken meat into pieces or tear along the fibers.
5. Peel and cut the eggs in half. Carefully remove the yolks, place them in a deep bowl and remember with a fork.
6. Grate the cheese on a medium grater and add to the yolks. Pour mayonnaise there.
7. Mix the food well and stuff the proteins, spreading the filling in a neat slide. Soak the appetizer in the refrigerator for about half an hour to cool, and serve. Garnish with a sprig of herbs, cranberries, or pomegranates.
See also a video recipe on how to cook stuffed eggs with cheese.
