Ouă Umplute
The Quirky Foodster Team
Ingredients
- Eggs, hard-boiled — 6
- Mayonnaise — 3 tbsp
- Mustard — 1 tsp
- Finely chopped chives — 2 tbsp
- Salt and pepper — to taste
- Paprika, to garnish
Method
- Peel the hard-boiled eggs and slice in half lengthwise.
- Scoop out the yolks into a bowl, keeping the whites intact.
- Mash the yolks with the mayonnaise, mustard, chives, salt and pepper until smooth.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Dust with paprika before serving.
Introduction: Hard-boiled eggs filled with a creamy, seasoned yolk mixture, a simple and beloved Romanian breakfast or appetizer.
Cultural Background: Stuffed eggs are a familiar sight on Romanian tables, especially around Easter, their simple preparation and satisfying combination of creamy filling and firm egg white making them a versatile favourite.
Tips: Mash the yolks thoroughly for the smoothest filling. Use a piping bag for a neater, more attractive presentation.
Variations: Add a little finely chopped ham to the filling for extra flavour. Include a dash of hot sauce for a spicier version.
Storage: Store covered in the refrigerator for up to 2 days.
Reheating: This dish is served cold and is not reheated.
FAQs:
Q: When are stuffed eggs especially popular in Romania?
A: Around Easter, though they're enjoyed year-round as a simple breakfast or starter.
Q: Can the filling be varied?
A: Yes, small additions like ham, herbs or a dash of hot sauce are common personal touches.
- Eggs, hard-boiled — 6
- Mayonnaise — 3 tbsp
- Mustard — 1 tsp
- Finely chopped chives — 2 tbsp
- Salt and pepper — to taste
- Paprika, to garnish
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