Difference between revisions of "Moldovan Stuffed Eggs"

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* [[parsley]]
 
* [[parsley]]
  
== Directions ==
+
== Procedures ==
 
# Hard boil the [[egg]]s, shell and let cool.  
 
# Hard boil the [[egg]]s, shell and let cool.  
 
# Cut in half crosswise, remove the [[egg yolk|yolks]] and place them in a bowl.  
 
# Cut in half crosswise, remove the [[egg yolk|yolks]] and place them in a bowl.  
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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]]
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[[Category:Appetizer Recipes]]
 
[[Category:Black olive Recipes]]
 
[[Category:Black olive Recipes]]
 
[[Category:Egg Recipes]]
 
[[Category:Egg Recipes]]
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[[Category:Mayonnaise Recipes]]
 
[[Category:Mayonnaise Recipes]]
 
[[Category:Dijon mustard Recipes]]
 
[[Category:Dijon mustard Recipes]]
[[Category:Recipes that need photos]]
 

Latest revision as of 17:39, 15 July 2012

Ingredients

Procedures

  1. Hard boil the eggs, shell and let cool.
  2. Cut in half crosswise, remove the yolks and place them in a bowl.
  3. Smash the yolks with a fork and mix with the butter, mustard and sour cream.
  4. Add salt and pepper.
  5. Fill each egg half and arrange filled side down on a plate on which you previously put mayo.
  6. The top of each egg spread with the rest of mayo, place a piece of pickled olive.
  7. Decorate around the eggs with chopped lettuce and parsley.