An appetizer not easy, but a breeze: eggs stuffed with remoulade sauce. A good and easy recipe, especially if you love eggs like the love I. Are a variation of the usual eggs stuffed with tuna and mayonnaise: These are topped with a remoulade sauce, a delight made with mayonnaise embellished with pickled gherkins, capers and parsley. Mean flavorful is an understatement. To avoid wasting anything, You can decorate them with the egg yolks are firm., seem small Mimosa. You can decide to use hen eggs or those of quail, the prettiest but harder to fill. Is’ a truly delicious appetizer, hard to stop at one or two pieces, so be careful as you prepare! Obviously I would ask you not to be tempted by mayonnaise bought at the supermarket, Why homemade is another story, but I understand that there are always problems of time for today's women, to me 24 hours no longer suffice for some time now! Good day to all!
Ingredients for 4 people:ER 4 people:
- 8 hard boiled eggs
- mayonnaise as required ( rigorously homemade and very dense, the recipe can be found here)
- capers of Salina as required
- gherkins in vinegar as required
- parsley as required
- salt and pepper
Finely chop the parsley, the capers and gherkins, then combine everything together the mayonnaise, season with pepper and salt.
Halve the eggs (cold well in order to make a clean break), remove the yolks and fill them with remoulade. Crumble over each egg yolk slightly as a garnish, complete with a caper and refrigerate until ready to serve. I recommend you do not spend too much time, otherwise the mayonnaise oxidizes: the dish will still be good, but less beautiful to look at. Bon appétit!
THE PAIRING: From one of the international grape varieties cultivated in South Tyrol more, We choose the Pinot Grigio Doc Wine cellar Bolzano. Is’ a white pear and Apple aromas with notes of honey; the palate is fresh and tangy with a general balance. Best served at around 12° c.