Eggs stuffed with red fish is a snack that has been known for a long time; it was described in the “Book of Tasty and Healthy Food” from 1964. But the famous recipe refers to ordinary eggs, and quail eggs appeared on sale later. Miniature, they seem to be specially designed for creating elegant snacks. They look great and elegant on the holiday table, and my husband (a big fan of a hearty lunch) also says that it’s “touching.” “This is for Thumbelina,” he sighs, “but it’s beautiful, I agree.”
If you have such a husband, prepare him the same thing with ostrich eggs, just don’t forget to increase the proportions for the filling. For connoisseurs of the elegant, small forms are recommended. No quail eggs - stuff chicken eggs with salmon. Just choose the smallest chicken ones, believe me, it’s really more beautiful.
Ingredients
- 2 packages of cream cheese
- 10 quail eggs
- 50 grams of lightly salted fish (trout or salmon)
- a couple of sprigs of dill
- 5 peppers mixture, freshly ground
Preparation
Wash the quail eggs thoroughly but gently, as they are often dirty (I do this with a soft brush. Then boil them by placing them in boiling water, hard-boiled (this will take 5 minutes).
Cool (you can use cold water, in this case they will clean well), remove the shells. Now take a knife and very carefully cut the testicles in half. Caution is needed so as not to tear the whites and get a beautiful appetizer. Remove the yolks.
Take the fish and cut it into small cubes. Wash the dill, then dry it, trim the stems and chop only the tender, soft greens.
Mash the reserved yolks with a fork.
Add salmon cubes to the yolks in a bowl.
Add finely chopped dill and curd cheese there. You need to add enough cheese so that the mixture turns into a viscous mass.
The cheese and fish filling goes very well with a little pepper flavor (add at your discretion). Now you can mix thoroughly.
Well, now - “jewelry”. Task: the tender halves of quail eggs must be carefully filled with a fairly dense filling. Did you manage? Certainly!
Arm yourself with skewers and connect the egg halves in pairs, “restoring” the “integrity” of the egg.
All that remains is to decorate the dish. You can place the eggs on lettuce leaves, so they will look more impressive. You can also thinly slice the remaining salmon and place it on a plate around the eggs. Cherry tomatoes, very small ones (sometimes called “berries”) and miniature pickles look great in this dish. Combine and enjoy!
BONUS. - a master class with photos.
Stuffed quail eggs are a very simple and quick to prepare appetizer that will decorate the family holiday table. You can prepare it for a buffet table, take it with you to the dacha, on a picnic or on a trip. It’s really very quick to prepare, it can take less than 10 minutes, so this is also a recipe from the “guests on the doorstep” series.
To prepare stuffed quail eggs, prepare the ingredients according to the list. By the way, red fish can be replaced with herring. Pour water into a saucepan, place quail eggs in it and boil until tender, 3-5 minutes. Cool the finished eggs in cold water.
While the eggs are boiling, chop the red fish (or herring) very finely.
Peel the finished chilled eggs.
Cut the eggs crosswise into two parts.
Carefully remove the yolk from the white, being careful not to break the white.
Place the yolk in a bowl with chopped salmon, pepper and add mayonnaise.
Mix the filling thoroughly. There is no need to add salt, the fish is salty enough.
Using a coffee spoon, fill the egg white with the filling and bring both halves together.
Garnish the appetizer with a sprig of any greenery and serve. Stuffed quail eggs are ready. Enjoy!
Canopy of quail eggs with filling
Quail eggs are tender but tasty. They can also be stuffed, just like chicken.
For 20 servings you will need the following ingredients:
- 10 eggs.
- Cottage cheese.
- Lightly salted red fish.
- Dill, pepper and salt.
Cooking time - 15-20 minutes.
Recipe for stuffed quail eggs
- Wash the quail eggs thoroughly but gently. The best way to do this is with a brush, such as an old toothbrush. Boil the eggs by placing them in boiling water for 5-7 minutes.
- At the end of cooking, place the container with the eggs under the pressure of cold water to cool. Peel them, then carefully cut them into two equal parts. Set the yolks aside.
- Grind the fish. Alternatively, pass through a meat grinder, or use a mixer.
- Wash and cut the dill.
- Rub the yolks. Add chopped fish to them.
- Add the herbs to the mixture and begin adding the cheese, stirring the mixture until smooth and viscous.
- To taste, add pepper and salt. Stir.
- Fill the whites of quail eggs with the viscous filling in small portions.
- Using canopy skewers or toothpicks, attach the egg halves with the filling to each other.
The finished dish must be decorated. Use fish pieces and herbs for serving. Lettuce leaves complemented with cherry tomatoes look good.
Variation of stuffing quail eggs
Quail eggs stuffed with carrots and cottage cheese
The second filling option involves the absence of meat.
For 10 servings you will need:
- 5 quail eggs.
- Art. l. sour cream or mayonnaise.
- Cheese to taste.
- One carrot.
- Fresh dill.
Cooking time - 30 minutes.
Recipe:
- Boil the carrots.
- Boil and peel the eggs. Remove the yolks by carefully cutting the product in half.
- Grate the yolks, cheese, add sour cream and mix.
- Make balls of the filling and place them on the egg whites.
- Connect two eggs with the filling to each other, separating them with a piece of carrot.
- Before serving, garnish with dill.
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Hello dear readers. We recently discussed the holiday menu, I can say with confidence that the most popular and iconic dishes are Olivier, jellied meat, shuba, mimosa, stuffed fish, meat and stuffed eggs. This can be said to be the TOP of traditional delicious holiday dishes that are used for collective celebration. Continuing the theme of the holiday menu, I want to invite you to make stuffed eggs. Filling recipes can be very diverse. Now there are really a lot of filling options, I’ve come across 25, 26, 100 and even 900 options, but it’s tedious to look at all 900 recipes. I want to look at delicious and simple options, and also share some secrets for making deviled eggs.
Stuffed eggs are a simple cold appetizer, very filling and tasty. Many people cook eggs, both on holidays and on weekdays, since this dish is also affordable. And various filling options allow you to diversify the snack.
Eggs for stuffing
They usually stuff chicken or quail eggs, depending on which one you like. Quail ones look more beautiful, they are small, and chicken ones are more familiar to us. Stuffed quail eggs look very beautiful on the holiday table, but they are small.
I prefer to buy homemade eggs, of course, if this is not possible, then I have to buy them at the market or in a store. True, these eggs are inferior in taste to homemade ones, and we use them more often in baking. Homemade ones taste better and their yolk is orange or bright yellow.
To cut an egg in half, be sure to use a sharp knife and do everything carefully. In fact, there is nothing complicated about stuffing eggs; anyone can cope with this task.
Mayonnaise and sauces
Traditionally, the filling is mixed with mayonnaise; you can use homemade or store-bought mayonnaise, but many note the calorie content of the dish. But if this doesn’t bother you, then feel free to use mayonnaise.
Also, melted butter is added to the filling instead of mayonnaise, but here again, there are calories.
You can add sour cream (homemade or store-bought). If you choose store-bought, then you immediately choose the fat content, the one that suits you: 10%, 15%, 20%.
As an option, various sauces are also used. For example, mixing sour cream and mayonnaise, sauce from olive oil, lemon juice and mustard, etc.
Additional Ingredients
When stuffing eggs I use different fillings. The yolk is mixed with various ingredients: liver, fish, shrimp, canned food, cheese and other ingredients. Here you choose what you like best. Below I will highlight the most delicious deviled eggs, in our opinion and taste.
Decoration
It plays an important role, because cooking and decorating correctly is an important task. You can cook it deliciously, but the eggs will look unsightly and may remain on the table. For decoration use dill, parsley, green onions, shrimp, red caviar, olives, pomegranate seeds, dry paprika, ground black pepper and other ingredients. It all depends on your imagination.
You can decorate each egg with mayonnaise on top, making a light design. Decoration will depend on your imagination and preferences.
The secret to boiling eggs
The first thing we should do is boil the eggs. Add a teaspoon of salt to the water in which you will boil the eggs, so the eggs will be better cleaned, this is an important fact, especially if the eggs are fresh.
Boil the eggs hard, drain the hot water and add cold water. Let the eggs sit and cool. Peel each egg carefully to avoid damaging it.
For stuffing, eggs are cut in two ways. Half along and half across. Or just carefully cut off the top of the egg. It depends on your imagination, what you want and how you want to see the end result.
Egg coloring
To make an ordinary dish a little unusual, some resort to coloring the proteins. In order to color eggs pink, use beetroot juice or decoction, where the whites are immersed. Leave for 10 minutes, the intensity of the color will depend on the time the protein spent in the coloring medium.
You can color the whites blue or light blue using red cabbage, which you need to grind through a meat grinder and squeeze out the juice. Whether you color the whites or not is up to you. If you are interested in the topic of coloring eggs, you can get ideas from the article ““. We experimented a lot there, but it was true when coloring eggs, and not the whites separately. But I think that some ideas can be taken for protein.
How to stuff eggs beautifully
Of course, you can do this beautifully and carefully, but it takes time. But I’m still for beauty and neatness. A beautiful dish and a pleasure to eat.
It is convenient to stuff the egg halves by placing the filling in a pastry bag with a nozzle (star, or other). If you don’t have a pastry bag, then cut off a corner in a thick plastic bag and thus carefully fill the eggs.
Spread the filling using a regular teaspoon, thus making a mound of the filling.
Stuffed eggs. Filling recipes
I will share those recipes that I, and in particular our family, like. To be honest, not every holiday table is decorated with eggs, but sometimes, when you need to treat unexpected guests, eggs come to the rescue. Or sometimes, it seems to me, like every housewife, that there are not enough tasty and interesting dishes on the table.
Now you can’t surprise friends and guests with eggs, but as a quick appetizer, it’s quite a worthy dish.
1. Cheese filling options
In my opinion, with cheese, you get very tasty eggs, although there are many different filling options and everyone can choose something interesting for themselves.
Processed cheese. For us, stuffed eggs with melted cheese, garlic and yolk are very tasty. By adding a little mayonnaise to the filling (for binding), salt and pepper, you can fill the egg halves.
Hard cheese. Also, hard cheese is used for the filling, which is mixed with the yolk.
Cottage cheese. Cottage cheese filling is not for everyone. Cottage cheese is mixed with sour cream, herbs, salt and pepper to taste and stuffed into eggs.
TOcanned food, cheese, yolk. Try to prepare it a la lazy mimosa, because we make lazy herring under a fur coat, let’s try another option. Grind the sardine with yolk and hard (processed) cheese, season with mayonnaise and stuff the eggs.
2. Options for filling with liver
Chicken liver. Very tender and tasty chicken liver, it is suitable for stuffing eggs like no other. Twist the boiled liver into a meat grinder or chop with a blender. Add salt and pepper, mix with the yolk, as well as with the dressing (butter, mayonnaise, sauce) and fill the whites.
From the liver, you can use rabbit, pork, beef, or even canned in a jar, but in my opinion, the filling is tender and tasty with chicken liver.
Cod liver. One type of filling is cod liver, which is mixed with yolk. You can add spices and garlic as desired, or do without it. The filling is usually filled with mayonnaise.
3. Avocado filling options
Deviled eggs with avocado are delicious, but not everyone can understand the taste of avocado and many will not like this filling. It all depends on tastes, preferences and availability of avocados; you can’t buy them in every city.
Avocado and tomato. If you want to stuff eggs with avocado, then mix avocado, garlic, yolk and a tomato cut into small cubes, season everything with mayonnaise, salt and pepper.
Avocado and soft cheese. Also, as an option, you can mix cheese, for example, melted cheese with yolk and avocado, seasoning everything with mayonnaise.
As you can see, there can be a wide variety of stuffed eggs, filling recipes to choose from and your taste. This is a decent tasty cold appetizer. The main thing is to choose what you and your guests like.
We personally like avocado more in sushi and rolls than in deviled eggs. We even have a recipe with avocado, described in the article ““.
4. Filling options with red beets
Beets, yolk, pickled onions. In my opinion, the most delicious eggs are those filled with beets, yolk and pickled onions, topped with a piece of herring and herbs.
We tried it several times and noted that it looks beautiful, tastes amazing, and is eaten as quickly as it is prepared. Lately we have been preparing lazy herring under a fur coat.
Beets, yolk, apple. Instead of pickled onions, you can add grated green apple without skin, but also garnish with herring on top. Mix the filling with mayonnaise.
It is better to grate the beets on a fine grater, so the mass becomes more homogeneous.
5. Options for filling with herring
Herring, yolk. To stuff eggs, you should clean the usual fatty and lightly salted herring, remove the bones, chop (meat grinder, blender, sharp knife), mix with the yolk and stuff the eggs.
A piece of herring can be placed on top of the egg halves, so the herring can be used both for taste and for decorating a cold appetizer.
You can decorate such eggs with red caviar very beautifully and the appetizer will look impressive on the festive table.
Herring, beets, yolk. You can stuff eggs with herring, yolk and beets. Grind the herring and combine with the yolk, and peel the beets and grate them into small pieces, combine everything with mayonnaise, and again you get something like a herring under a fur coat.
6. Filling options with crab sticks
If someone likes salads with crab sticks, then you will probably like the filling for eggs made from crab sticks.
Crab sticks, cheese, yolk. Finely chop the crab sticks, combine with finely grated processed cheese (if the cheese does not rub well, place it in the freezer for 20 minutes) and yolk, add salt and pepper to taste and mix with mayonnaise or sour cream.
Crab sticks, fresh cucumber, yolk. You can make the filling from fresh cucumber, crab sticks and yolk, the only thing is that everything needs to be finely chopped.
Crab sticks, yolk. Alternatively, you can mix finely grated crab sticks with yolk, adding sauce, sour cream or mayonnaise, and don’t forget about salt.
7. Mushroom filling options
Anyone who loves mushrooms, I think, will not refuse to try stuffed eggs with mushrooms. For this we need mushrooms. You can take marinated, boiled, fried.
Fried mushrooms, yolk, sour cream. To prepare the filling, we should fry the mushrooms in butter and chop them finely, you can add onions, combine with sour cream and herbs. The filling is ready.
Mushrooms, ham, yolk. An interesting combination of fried mushrooms, finely chopped with ham and yolk. You can decorate the eggs with green onions or dill.
Mushrooms, chicken. We all know that chicken goes well with mushrooms. Grind the boiled chicken, combine with mushrooms, mayonnaise and yolk.
8. Filling options with canned fish
You can take any canned food, the one you like best: sprats, saury, sardine, tuna, trout, etc. The main thing is that the canned food is in oil.
Tuna, yolk, olives. Combine tuna with yolk and finely chopped olives. You can also decorate the top of the egg halves with an olive.
Sprat pate and yolk. One of the most popular types of filling. The only thing is to take good quality pate. We had a case of poor-quality pate, which ruined the taste of the dish. Mix the yolk with the pate and stuff the eggs.
9. Filling options with salmon or trout
As we have already decided that the cold appetizer is worthy, the main thing is to decorate the stuffed eggs beautifully; filling recipes should also be carefully selected so that the dish not only looks beautiful, but is also tasty.
Salmon in oil with onions. Combine salmon with fried onion and yolk. You can use not only salmon in oil, but also trout.
Salmon, yolk, cucumber. You can also combine salted salmon with yolk, only the salmon should be chopped. The filling option is ready. Salted salmon or trout is used to decorate the dish. Use a slice of fresh cucumber to decorate the eggs.
For a brighter and richer taste, you can use smoked salmon or salmon.
10. Shrimp filling options
If you love shrimp, you will love the shrimp filling options. For the filling, combine smoked chopped salmon with mustard and shrimp and stuff the eggs; you can decorate the egg halves with shrimp and herbs.
Chop the shrimp and combine with the yolk, mix with pepper, salt and cream. Another variation of the filling is ready.
Shrimp can also be mixed with the yolk, adding mayonnaise and a little garlic to taste. Decorate the eggs with salted salmon or red caviar.
Stuffed quail eggs with salmon
Despite the small size of quail eggs, they can be stuffed, resulting in a very tasty and worthy dish. The only thing is that not everyone knows how to stuff quail eggs, but there are a lot of filling recipes.
I really like stuffed quail eggs with salmon. You can take smoked or salted salmon, but a prerequisite is to take lightly salted fish.
Salmon, yolk, soft cheese. One of the delicious recipes is a filling of lightly salted salmon, yolk and soft cheese (can be replaced with processed cheese, but not less than 55% fat). Add salt, pepper and herbs to taste.
Due to the small size of the eggs, they are cut in half lengthwise, stuffed, topped with half a white and secured with a skewer or toothpick.
Take any quantity of ingredients. You can boil from 5 to 20 eggs, depending on how many guests you are cooking for.
Processed cheese, yolks, dill. Combine the processed cheese with the yolks and dill; if desired, you can add garlic, salt and pepper.
As an option, you can stuff quail eggs with red caviar, or use it to decorate the dish.
You can take all types of filling for quail eggs from the presented recipes for stuffing regular chicken eggs. After all, eggs differ only in size.
I have shared with you the most delicious egg filling recipes, in my opinion, and I will be glad if you, in turn, share with us your interesting and tasty egg filling options.
Stuffed quail eggs - fly agarics
Perhaps I will surprise some, but not others. I present to your attention stuffed quail eggs fly agaric. This is a bright, tasty cold appetizer that will appeal not only to adults, but also to children.
To prepare these fly agarics we need quail eggs, cherry tomatoes, hard cheese and onions. Finely chop the onion and fry, mix the yolk with hard grated cheese and onion. If desired, you can add a little garlic if this is an adult appetizer.
Boil the quail eggs and peel them. From the sharp side of the egg, cut off the top, carefully remove the middle, prepare the filling, and stuff the eggs. Top with cherry tomato halves. Decorate with herbs and make drops of mayonnaise on the tomato so that the stuffed quail eggs have the appearance of fly agarics.
Submission options may vary. I want to offer 2 serving options. The first option is decorated like mushrooms, and the second variation is served on a skewer or toothpick.
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