Stuffed Eggs with Paprika Cream

Ingredients

• 6 large eggs 6 large eggs
• 2 tablespoons sour cream (30g) 2 tablespoons sour cream (30g)
• 1 teaspoon paprika 1 teaspoon paprika
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder 1/4 teaspoon onion powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs (such as parsley or dill) for garnish Fresh herbs (such as parsley or dill) for garnish
• Additional paprika for garnish Additional paprika for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 9g
• Fiber: 0.5g
• Salt: 0.4g

Preparation

1. 1.
   Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
2. 2.
   Remove the eggs from the heat and transfer them to a bowl of ice water. Let them cool completely.
3. 3.
   Once cooled, gently tap each egg on a hard surface to crack the shell. Peel off the shell and rinse the eggs under cold water to remove any remaining shell fragments.
4. 4.
   Cut each egg in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
5. 5.
   Mash the egg yolks with a fork until smooth. Add sour cream, paprika, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are fully incorporated.
6. 6.
   Spoon or pipe the filling back into the hollowed-out egg whites.
7. 7.
   Garnish each stuffed egg with fresh herbs and a sprinkle of paprika.
8. 8.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Eggs — Make sure to use fresh eggs for the best results. Older eggs tend to be easier to peel after boiling.
• Paprika — Hungarian paprika is recommended for an authentic flavor. Choose a sweet or mild variety for a milder taste, or opt for hot paprika if you prefer some heat.

Tips & Tricks

• To make the filling extra creamy, you can add a small amount of mayonnaise or cream cheese.
• Experiment with different herbs and spices to customize the flavor of the filling.
• For a smoky twist, try using smoked paprika instead of regular paprika.
• To make the dish more visually appealing, use a piping bag with a decorative tip to fill the egg whites.
• Serve the Stuffed Eggs with Paprika Cream on a bed of lettuce or arugula for an added touch of freshness.

Serving advice

Serve the Stuffed Eggs with Paprika Cream as an appetizer at parties or as a light lunch alongside a fresh salad. They can be enjoyed on their own or paired with crusty bread for a more substantial meal.

Presentation advice

Arrange the Stuffed Eggs with Paprika Cream on a platter, garnished with fresh herbs and a sprinkle of paprika. The vibrant colors of the dish will make it visually appealing and inviting.