Eggs stuffed with sausage. Stuffed eggs sausage "student"
A bright holiday of Easter will come soon, which means there will be a fairly large number of boiled eggs in every house. Therefore, I propose to prepare very tasty and bright snack - eggs stuffed with sausage, green onions and fresh cucumber. The filling for stuffing eggs is quite simple, and the dish will not only decorate the table, but also pleases with its taste. This appetizing snack is perfectly diversified menus and on weekdays. I saw this recipe for Victoria Popin, a lot of grateful to her for a tasty, simple and elegant dish.
Ingredients
To prepare eggs, stuffed with sausage, we will need:
4 eggs;
50 g sausage or ham (I prepared with chicken ham);
30 g cucumbers;
green Luc;
1 tbsp. l. mayonnaise;
1 tbsp. l. sour cream;
1 tsp. Dijon mustard;
salt, pepper - to taste;
2 radish for decoration.
Stages of preparation
Eggs weld screw and clean.
Cut eggs into 2 parts and take out yolk out of them.
Yolk, cucumber and sausage cut into cubes, add crushed green onions, mayonnaise, sour cream, mustard, salt and pepper to taste.
Mix all the filling for stuffing eggs is ready.
Farming the resulting mass of the egg.
The lightest and most popular dish, which is most often prepared by students as snacks - is stuffed eggs. We offer you a recipe with sausage. Many are preparing this snack and for holidays, just slightly improve and experiment with filling. Eggs for snacks most often use chicken, but there are lovers. But the ingredients for this snack can be safely changed. Probably, therefore, the dish and wears such a name. After all, students have, that is at hand, it is used to prepare a dish. Most often, this snack is prepared from two components: smoked sausage and chicken boiled eggs. But all the ingredients are conditional, change them as you like to you and according to those products that are at hand.
I would also like to say that a student snack from eggs is preparing very quickly. Time for cooking takes only 15 minutes, and then - 10 minutes of time goes to cook chicken eggs. Therefore, if, as they say "on the verge of guests", use this recipe.
We need the following products:
- 2-3 chicken eggs,
- 50 grams of any smoked sausage,
- mayonnaise,
- Any greens for decoration (I used parsley).
How to cook with photo step by step
First of all, dare chicken eggs until readiness. Then hot water Dream, pour eggs cold water And let them cool completely. Clean the shell. Then cut the eggs with a sharp knife in half. 
Yolk from eggs pull and put it in a bowl. 
With smoked sausage, remove the film, then cut the sausage with small pieces.
Connect the sausage with egg yolks, add mayonnaise and mix well. 
The resulting stuffing fill egg proteins.
Decorate a snack from eggs with parsley leaves. 
No less bright and delicious snack -
7-8 Eggs to cook, cool and clean from the shell. Cut eggs along two halves and remove yolks. 1 Little finely chopped onion sweeping with 1 tablespoon butter. Add 200 g finely chopped ham or sausage and fry a bit. Sprinkle with a pinch of black pepper and remove from the fire.
Add to sausage crashed yolks and this mixture to fill the halves of egg proteins. Sprinkle with grated cheese and pour a mixture of mayonnaise and sour cream. Decorate with olive, parsley and carrot mug.
188. Eggs stuffed with Salat "Olivier"
Boiled eggs Cut along two halves and remove yolks. Fill the egg whites with the Salat "Olivier", which will pre-add crushed yolks. Sprinkle with grated cheese on top and decorate with mugs of salted cucumbers.
Dough products
As I have already spoken, we lived very poorly and often went to bed hungry. It was very scary, especially when our father died and we remained round orphans. If it were not for Wanta, we would have had to be completely tight. She never lost optimism and managed to prepare any kushan even from those scarce reserves of flour, which could find in our house. From early childhood, I remember that our breakfast often consisted of "cilia"- this is called in our region the very beginning Tarkhan. Vanga just cooked this chips from the dough in salted water and only sometimes he baked a little fresh bread from it, which was for us a real delicacy. Occasionally we allowed themselves to fry slices of this bread in vegetable oilAnd then we got a festive breakfast.
And to date, Tarkhan remained in our house with a favorite breakfast. I fill it and a variety of soups. And I am preparing Tarkhan as follows.
Vegetable Tarkhana
Turn in a meat grinder of 6 sweet peppers, 6 tomatoes, 4 carrots, 2 large celery stems, 1 bulbs. Make vegetables 4-5 peppers freshly ground black peppers.
TO vegetable mix Add 2-2.5 kg of flour (sometimes goes and more) and knead the steep dough. Share the dough on 5 balls. Each ball grate. Dispatch the resulting chips on the napkin and leave to dry in the sun. It is best to cook Tarkhan in the morning on a sunny day. The longer the Tarkhan will dry, the better.
At sunset, collect Tarkhan and, if necessary, dry in a warm oven. Remove Tarkhan from the oven, cool
and fold into linen bags where it can be kept for a long time.
Simple Tarkhana
Of 3 kg of flour, water or fresh milk and several salt pinchs knead the steep dough. Grate the dough on the grater, dry and collect in the bags (see the previous recipe).
If you want to prepare a separate dish from Tarkhan, it must be put in boiling salted water and cook like pasta. When Tarkhan softens and welded, water to merge. Then, Tarkhan can or fry, or serve boiled, sprinkling with ground walnuts.