Starter
Stuffed eggs
Boiled eggs halved and filled with their own seasoned yolks, a cold starter on every slava table.
Recipe from Туѓино Јабано
- Prep
- 50 min
- Cook
- 10 min
- Total
- 1 hr
- Fasting
- Not suitable
Ingredients 9 ingredients
Method
- Put the eggs in a pan of cold water, bring to the boil and hold at a bare simmer for ten minutes. Turn them gently with a spoon for the first minute so the yolks set in the middle rather than against one wall.
- Drain and cover with cold water. Leave until completely cold before peeling; a warm egg tears, and you want clean halves.
- Halve each egg lengthways, lift the yolks into a bowl and set the whites cut side up on the serving plate.
- Mash the yolks to a fine crumb with a fork, then work in the mayonnaise, kiselo mleko, mustard, grated gherkin and sirenje until the filling is smooth and glossy.
- Season with pepper, and only then with salt. The gherkins and the sirenje have already done most of that work.
- Fill the whites with a teaspoon, or pipe the mixture if you want them neat. Mound the filling well above the rim.
- Scatter with parsley, dust lightly with paprika, and chill for half an hour before serving.
If you cannot find it
Substitutions that work outside Macedonia.
- Sirenje
- Greek feta, drained and mashed fine; choose a block rather than a crumbly one
- Kiselo mleko
- Thick full-fat natural yoghurt, or Greek yoghurt
