Christmas appetizer: Stuffed eggs with pickles and mustard mayonnaise


Pickles are a very Spanish appetizer, and although they are good as they come out of the pot - especially if they are Helios flags - to present them as a Christmas appetizer, it is better to prepare something a little more elaborate, such as these eggs stuffed with pickles and mayonnaise. mustard.


  • 3 or 4 eggs, Helios assorted pickles (banderillas, pickles, capers ...), 100ml of sunflower oil and 2 tablespoons of Dijon mustard.

How to Make Stuffed Eggs with Pickles and Mustard Mayonnaise

The first step in cooking these Stuffed Eggs with Pickles and Mustard Mayonnaise is to boil the eggs. To do this, we put water to boil in a saucepan and, when it starts to bubble, we add the eggs. Cook for 12 minutes, remove the water and let it cool. Meanwhile, we will have chopped the Helios assorted pickles well.

Once the eggs have cooled enough to handle, we peel them and cut them in half lengthwise. We remove the yolk being careful not to damage the white and finely chop the yolk.

In a bowl, mix the yolk with the two tablespoons of mustard, and gradually add the sunflower oil while we whisk vigorously to emulsify the sauce and get a kind of mustard mayonnaise. Finally, we add the mayonnaise to the pickles and serve in the halves of the eggs.

Processing time | 25 minutes Difficulty | Easy


Eggs stuffed with pickles and mustard mayonnaise are a tasty and intense Christmas appetizer, in which the pickles in vinegar try to win the battle against mustard to be noticed on the palate and the egg does everything possible to put peace between them. .

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