There are probably hundreds of recipes of Easter stuffed eggs, but I’ll share the recipe used by my mother that I find the easiest and most delicious.
- Hard-boil the eggs.
- When they cool down, cut them in half with the shell with a firm cut of a large knife.
- Gently pull the egg out of the shell so as not to damage it.
- Gently take the eggs out the shells with a spoon.
- Grind with an old French grinder (Moulinette) or chop the eggs very finely.
- Add 250 g of cream from the box (but to make it not too thin add it in portions).
- Add a lot of dill, salt and pepper.
- Fill the eggshells with the stuffing prepared in this way. Coat the top of the stuffing in breadcrumbs and fry in clarified butter.
Smacznego!
