Eggs stuffed with cod pate and peppers. Recipe


The patés are one of my weaknesses; Rich, easy and quick to prepare, they get you out of a lot of trouble, because they can be prepared with many things in a simple way, such as this cod and pepper paté, a recent addition as a result of my mother's experimental zeal in the kitchen.

It can be eaten only with a little bread, and also in a myriad of recipes, for example, in these eggs stuffed with cod pate and peppers, ideal as a starter or as a skewer.

Ingredients for 4 eggs

4 hard-boiled eggs, 200g of fresh or desalted cod, a small can of roasted peppers, a tablespoon of yogurt or fresh cheese, salt, oil and pepper.

How to make stuffed eggs with cod and pepper pâté

As I was saying, it is a quick and simple recipe like few others, in tris we will have the pate ready to serve, especially if we already have boiled eggs. If we have them, that will be the previous step.

We start by mashing the cod together with the red peppers and a tablespoon of yogurt or fresh cheese. We also add to the mixture a splash of oil, a pinch of pepper and adjust the salt. Depending on whether we want a less or thicker texture, we add a little more yogurt or not.

On the other hand, we remove the shells from the eggs, cut them in half lengthwise and carefully empty the yolks, which we will add to the pate, crushing again. Now it only remains to fill the halves of the eggs with the pate, decorate and serve decorating with a little parsley or mint.

Processing time | 10 minutes
Difficulty | Easy


Eggs stuffed with cod and pepper pâté are not only quick and easy to prepare, but they are also delicious, smooth in texture and intense in flavor. In addition, we can reuse the leftover pate for, for example, some delicious toasts.

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