These asparagus stuffed eggs are an alternative to deviled eggs and make for a colourful plate. Serve as an appetiser or munch as a snack.
We love boiled eggs as a snack, especially my dogs. As soon as they hear the crack of egg shells being peeled they tear through the house and sit at my feet giving me the puppy dog eyes. It’s one of their favourite treats. Mind you, since we don’t eat bacon they’ve never know that as a treat and I’m not going to start cooking that for them. I cannot stand the smell of bacon cooking. A born vegetarian!
What I love about these asparagus stuffed eggs is that they look pretty with the asparagus tips as decoration. They taste delicious and are light enough that you don’t feel too greedy about popping a whole one in your mouth. When I was making the asparagus stuffing I was in two minds about it as initially I made it with no capers. Although it was tasty, I felt it lacked a little something. Lemon juice would be a great addition but I was in a caper type of mood. So chopped up a few and added them to the mixture. The Chief Taster declared it better so into the eggs it went! If you don’t care for capers, just omit them. Taste the mixture before stuffing to see if you want to tweak it at all.
The mixture was smooth enough to pipe as I had chopped up the asparagus and spring onion up fine enough to go through a large nozzle. Although my attempt at piping was rather wasted once I placed the asparagus tips on top. I might as well just spooned the mixture in!
My quick tip for removing the egg shells is to put them in a saucepan as below and then shake them about like they are in a mosh pit. Make sure they are all thrown about the sides. The shells will crack and when you remove them they come off a lot easier, often in one piece.
Top and tail the asparagus spears, saving the tip for decoration and discarding the bottoms. The spears are then put into a saucepan and cooked until soft. But not too mushy though.
Once cooked and drained, chop the asparagus finely. You could also place them in a food processor or use a hand blender to blitz into a smooth paste.
Add the chopped asparagus, onion, capers, egg yolks, mayonnaise and mustard. Mash away with a form and then season. Add anything else if you want to change it to your taste. Have fun with your piping bag or just spoon the mixture into the eggs.
- 8-10 hard-boiled eggs
- 5 asparagus stalks
- 3 tablespoons mayonnaise
- ½ teaspoon Dijon mustard
- 2 spring onions, finely chopped
- 1 teaspoon chopped capers
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped chives (for decoration)
- Remove the tough bottom end of the stalks and chop the tips off the asparagus. Put the tips aside for the decoration.
- Place the remaining stalks in a saucepan with water. Bring to the boil, cover and simmer for 10 minutes until soft.
- Drain the asparagus stalks and cut finely.
- Cut the boiled eggs in half and remove the yolks.
- Place the yolks in a bowl with the chopped asparagus stalks, mayonnaise, spring onions, capers and mustard.
- Mix thoroughly and season with the salt and pepper.
- Place in the mixture into a piping bag and pipe into the hard-boiled eggs. Or spoon the mixture in.
- Cut the asparagus tip into quarters and place on top of the eggs.
- Sprinkle the chopped chives over the eggs.
- Eat and enjoy!
- Serves 4 people
- Nutritional Info per whole egg (two halves) : 75 Calories, 5g Fat, 6g Protein, 1.4g Total Carbs, 0.2g Fibre, 1.2g Net Carbs
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