Eggs stuffed with goodness
On the traditional romanian table we will always find stuffed eggs – an appetizer that is easy to prepare and quite fast, attractive in appearance, but also delicious in taste.
We can use stuffed eggs at any time, whether we want a festive meal or we simply want a cheerful and beautifully decorated family meal. They are one of the most appreciated New Year’s appetizers, but they are not missing from the Christmas or Easter meal. These are actually boiled eggs that have been peeled, cut in half and filled with a paste made from egg yolks mixed with other ingredients such as mayonnaise and mustard.
In Romania, the traditional recipe, the most common, is the one with pate filling, but the filling remains at the discretion of the cook and can vary greatly from tuna to avocado, with mustard, mushrooms, cheese or liver and other different ideas. Depending on the recipe, the sprigs of herbs, caviar, herring fillets, chopped aspic, capers, anchovy rings, vegetables and others are suitable as a garnish.
The appetizer has a history dating back to the 1700s, when this dish prepared with vinegar, mustard and spicy ingredients were called diabolical (in english devilled eggs) and have remained so ever since.
In english and american, the term devilled eggs is used for all types of preparation of stuffed eggs, regardless of their spiciness (devilled from the english devil or for the devil, generally means spicy dishes).
Despite this term, stuffed eggs remain a very refined dish!