Pickled peppers with egg filling
Votes: 1
Time: 10 min.
Miniature pickled Peppadew peppers pair beautifully with many ingredients and are often used in various appetizers. In this recipe, the peppers are the base of the appetizer. Stuff them with egg salad paste, sprinkle with green onions and paprika, arrange on a platter, and serve as an appetizer with alcoholic drinks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 eggs
- 1 tbsp mayonnaise
- 0.5 tbsp Dijon mustard
- 12 pickled Peppadew peppers
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Cooking the dish according to the recipe:
- In a food processor, combine 2 peeled hard-boiled eggs with 1 tablespoon mayonnaise, 1/2 tablespoon Dijon mustard, a pinch of salt and cayenne pepper and process until smooth.
- Transfer to a zip-lock plastic bag and snip off the corner. Pipe the paste into 12 marinated Peppadew peppers, sprinkle with paprika and finely chopped chives.
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