Use the remaining eggs from Easter, then empty them and fill them.
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Easter has passed and you have too many eggs left. If you don’t know how to use them, we bring you a great recipe. You beat the egg whites, and then fill them with a spicy yolk mixture. Stuffed eggs were also eaten by emperors in ancient Rome, and their preparation is simple. You can serve stuffed eggs prepared in this way as an appetizer or as dinner.
Ingredients:
15 eggs
1 cup flour
1 cup breadcrumbs
4 spoons of mayonnaise
1 pickle
2 spoons of mustard
1 teaspoon of hot sauce
Recipe for fried stuffed eggs:
Hard-boil the eggs (12 pieces), then cut them lengthwise. Separate the whites from the yolks, then put the yolks aside.
Roll the egg whites in the flour, then in the beaten eggs (3 pieces) and finally in the breadcrumbs. Carefully place the eggs into the hot oil. Fry for 2-3 minutes, then turn. Remove from the pan and place on a paper towel to drain excess oil.
Add mayonnaise, finely chopped pickle, mustard, hot sauce, salt and pepper to the egg yolks and mash until the mixture becomes smooth. Fill a freezer bag or a pastry bag with the resulting mixture. Fill with fried egg whites, sprinkle with paprika and serve!