Do you want to unpack with Easter, but not make it too difficult for yourself? Quite right! These Easter recipes are easy to make and the deviled eggs are to die for!
Boil 6 small eggs/hen eggs hard for 10 minutes, shock them with plenty of cold water. Let them cool, peel the eggs and cut them in half. Place the egg yolks in a bowl and mix with the Olive Mayonnaise and Egg Mate to taste. Put this mixture in a piping bag and fill the egg halves.
Present the appetizers together with the Kalamata Olives, Flatbread Kalamata Olive &Feta, crackers topped with thinly sliced Parma ham and Kalamata Olive &Fig Delicacy (olive-fig spread) and topped with pate and thinly sliced Parmesan cheese with Marsala Wine Jelly .
Ingredients for 6 pieces
Preparation
Preheat the oven to 200ºC and grease the muffin tin with oil. Line the mold with the puff pastry, add a teaspoon of pesto along with the other ingredients. Place in the bottom of the oven for about 25 minutes, until the egg is cooked and the dough is nicely browned.
Ingredients for 6 pieces
Preparation
Preheat the oven to 200ºC and grease the muffin tin with oil. Line the mold with the puff pastry, add a teaspoon of pesto along with the other ingredients. Place in the bottom of the oven for about 25 minutes, until the egg is cooked and the dough is nicely browned.
Mix 40 g cream cheese with ½ tsp Mélange de France (French spice blend) and transfer into a piping bag. Cut the 12 cherry tomatoes crosswise (not through!) and push the segments slightly apart. Pipe a dollop of cream cheese in the center and press the four wedges together again. Make a bunch of tulips by garnishing with chives.
Recipe and image:Oil &Vinegar. Check out the website for more inspiration and the products of Oil &Vinegar.
