Easter Eggs Baked in Salsa
Main dishes
Easter Eggs Baked in Salsa
3 servings
Recommend to friends:
  • tomato mild salsa "Veres" - 500 g
  • eggs - 5 pcs
  • sour cream - 3 tbsp
  • mustard - 1 tbsp
  • curry - ½ tsp
  • black salt and pepper to taste

Pour cold water into the eggs, bring them to the boil and cook for 6 minutes. Pour cold water over boiled eggs and cool them down.


Clean the eggs, cut them in half, remove the yolks and put them in a bowl. Rub the yolks with sour cream, mustard, pinch of salt and black pepper to a homogeneous mass. Fill the egg whites with yolk cream.


Mix the tomato mild salsa with the curry and pour into a shallow ceramic or glass baking dish. Place the stuffed halves of eggs in the tomato mild salsa and bake for 15 minutes at 180 °C.

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