Planning a stress-free Easter celebration? These straightforward recipes deliver big flavor with minimal effort—our stuffed eggs are an absolute standout, trusted by home cooks and chefs alike.
Hard-boil 6 small eggs for 10 minutes, then cool under cold running water. Peel, halve lengthwise, and scoop the yolks into a bowl. Mash with Olive Mayonnaise and Egg Mate to taste. Spoon or pipe the mixture back into the egg whites.
Serve alongside Kalamata Olives, Flatbread Kalamata Olive & Feta, crackers topped with thinly sliced Parma ham and Kalamata Olive & Fig Delicacy (olive-fig spread), plus pâté and thin shavings of Parmesan cheese with Marsala Wine Jelly.
Ingredients for 6 pieces
Preparation
Preheat the oven to 200°C and grease the muffin tins with oil. Line each tin with puff pastry, then add 1 tsp pesto and the remaining ingredients. Bake on the bottom rack for about 25 minutes, until the eggs are set and the pastry is golden brown.
Ingredients for 6 pieces
Preparation
Preheat the oven to 200°C and grease the muffin tins with oil. Line each tin with puff pastry, then add 1 tsp pesto and the remaining ingredients. Bake on the bottom rack for about 25 minutes, until the eggs are set and the pastry is golden brown.
Mix 40 g cream cheese with ½ tsp Mélange de France (French spice blend) and transfer to a piping bag. Cut a cross in the top of 12 cherry tomatoes (without slicing all the way through) and gently separate the segments. Pipe cream cheese into the center, then press the segments together. Garnish with chives to form tulip shapes.
Recipes and images courtesy of Oil & Vinegar. Visit their website for more expert inspiration and premium products.
