Estes ovos recheados são uma abordagem surpreendente e criativa a um clássico. A casca crocante, que serve de recipiente, e o recheio cremoso com o toque fresco do endro fazem deles uma entrada ou petisco inesquecível. São perfeitos para surpreender os seus convidados com algo diferente, delicioso e visualmente intrigante.

Ingredientes

  • 7 ovos cozidos
  • Molho de endro, finamente picado
  • 2 colheres de sopa de manteiga
  • Sal
  • Pimenta
  • Migalhas de pão
  • Manteiga para fritar

Preparação

  1. Corte os ovos ao meio longitudinalmente (com cascas). Tente manter os ovos intactos, se possível.
  2. Retire o ovo das conchas, corte finamente, misture com o endro, adicione a manteiga, polvilhe com sal e pimenta.
  3. Coloque recheio nas conchas, profundo em migalhas de pão e frite na manteiga.
  4. Sirva com wasabi ou rábano.

For an appetizer that’s truly one-of-a-kind, here is the English version of this intriguing recipe.

Fried Stuffed Eggs

This recipe is a wonderfully unique and playful take on the classic stuffed or deviled egg. Instead of a cold appetizer, this method creates a warm, savoury, and crispy treat. The hard-boiled eggshells themselves are cleverly used as little cups for a creamy dill and egg filling, which are then coated in breadcrumbs and pan-fried until golden.

The result is a delightful contrast in textures: a crunchy, buttery exterior giving way to a soft, flavourful filling. The fresh dill provides a light, aromatic note that cuts through the richness. Serving them with a sharp condiment like wasabi or horseradish is a brilliant touch, offering a spicy kick that elevates the dish and makes for a truly memorable starter or party snack.

Ingredients

  • 7 hard-boiled eggs
  • A handful of fresh dill, finely chopped
  • 2 tbsp butter, softened
  • Salt
  • Freshly ground black pepper
  • Breadcrumbs
  • Butter, for frying

Method

  1. Carefully cut the hard-boiled eggs in half lengthwise, keeping the shells on. Try to keep the shells as intact as possible, as they will be used as cups.
  2. Gently scoop the cooked egg out of the shells. Finely chop the egg and place it in a bowl. Mix it with the chopped dill and softened butter, then season with salt and pepper.
  3. Spoon the filling mixture back into the empty eggshells. Dip the filled shells, filling-side down, into a plate of breadcrumbs to coat the surface.
  4. Melt a generous amount of butter in a frying pan over a medium heat. Place the breaded egg halves filling-side down and fry until golden brown and crispy.
  5. Serve immediately with wasabi or horseradish on the side.