A great cold appetizer that is perfect to serve at Easter time. The eggs shells are filled with a caper, artichoke or olive paté spread.
Deborah Lo Scalzo
Be the first to make this!
8 fresh eggs
olive paté spread
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:15min › Ready in:15min
Open the shells of the fresh eggs and remove the inside of the eggs. To open the egg shells, you can use a needle to make a hole and then remove the top crown of the egg.
Fill the shells with the caper spread, artichoke spread or olive paté spread. You can decorate the eggs with walnuts for the caper spread, pine nuts for the artichoke spread, and orange or lemon zest for the olive paté. Serve the eggs cold.
With the egg whites and yolks, you can make sweet omelettes by adding a bit of sugar and ricotta cheese and serve them with the filled egg shells.