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Eggs with dill and cheese stuffed

Cooking recipes / Top Picks / Fast, simple, delicious

4 servings
20 min

Eggs - 4 pcs., Hard cheese - 100 g, Butter - 30 g, Sour cream - 3 tbsp., Mustard - 1 tea liter, Dill - to taste, Ground black pepper - to taste, Salt - to taste

How to make eggs with dill and cheese stuffed? Prepare the products. Boil the eggs in advance and cool. It is better if the eggs are rustic, with bright yolks, then the filling will turn out more beautiful. Take cheese primarily tasty and natural. In addition to solid, semi-solid, soft, and melted are also suitable. Some of the sour cream can be replaced with mayonnaise. Remove the oil from the refrigerator in advance so that it becomes soft.

Peel the boiled eggs, cut them in half and gently remove the yolks. Put the squirrels down for now.

Grate the cheese on a fine grater.

Dill and dry thoroughly. Then finely cut with a knife.

Fold the egg yolks into a bowl, add the soft butter, grated cheese, dill, sour cream and mustard to them. You can also put a slice of garlic - the filling will be sharper. Salt and pepper.

Punch the products with a submersible blender until pasty. You can also use a shredder that comes with a mixer. Or just mix, kneading, the filling with a fork - then it will turn out to be more textured.

Transfer the resulting mass to a pastry bag with a nozzle. Deposit the filling in half the proteins with beautiful hats. If you don't have a bag, then you can just spoon it out.

Garnish the egg halves to your liking, you can stick in each skewer. Serve to the table. Enjoy your meal!