Difference between revisions of "Moldovan Stuffed Eggs"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Moldovan ([^cC])(.*)\]\]" to "Category:Moldovan cuisine Category:$1$2 Recipes") |
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# Decorate around the [[egg]]s with chopped [[lettuce]] and [[parsley]]. | # Decorate around the [[egg]]s with chopped [[lettuce]] and [[parsley]]. | ||
| − | [[Category:Moldovan Appetizers]] | + | [[Category:Moldovan cuisine]] |
| + | [[Category:Appetizers Recipes]] | ||
[[Category:Black olive Recipes]] | [[Category:Black olive Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Revision as of 10:21, 9 May 2012
Ingredients
- 6 eggs
- 1 tablespoon butter
- 1 tablespoon sour cream
- 1 teaspoon Dijon mustard
- salt
- pepper
- mayonnaise
- pickled olives
- lettuce
- parsley
Directions
- Hard boil the eggs, shell and let cool.
- Cut in half crosswise, remove the yolks and place them in a bowl.
- Smash the yolks with a fork and mix with the butter, mustard and sour cream.
- Add salt and pepper.
- Fill each egg half and arrange filled side down on a plate on which you previously put mayo.
- The top of each egg spread with the rest of mayo, place a piece of pickled olive.
- Decorate around the eggs with chopped lettuce and parsley.
