Eggs with green sauce stuffed with swiss chard

Name: Eggs with green sauce stuffed with swiss chard
Total time: 15 min
Yield: 2
Ingredients: 6 eggs; 200 g Swiss Chard; 4 tbsp mayonnaise; 1 clove of garlic; 2 tbsp grated cheese; 2 tbsp extra virgin olive oil; salt and pepper to taste; a few sprigs of chives; herbs to taste

15 min

Easy

Appetizers

A fresh and refined starter that reinterprets the classic stuffed eggs with a touch of colour and lightness.

15 min

Easy

Appetizers

A fresh and refined starter that reinterprets the classic stuffed eggs with a touch of colour and lightness.

Ingredients

x 2

6 eggs
200 g Swiss Chard
4 tbsp mayonnaise
1 clove of garlic
2 tbsp grated cheese
2 tbsp extra virgin olive oil
salt and pepper to taste
a few sprigs of chives
herbs to taste

Method

Arrange the Swiss Chard portions in a single layer in a non-stick pan with the oil and garlic. Cook over moderate heat for 4 minutes keeping the lid on. Remove the lid and cook for another 3 minutes, stirring frequently. Allow to cool, then squeeze well.
Meanwhile, boil the eggs in boiling water for 10 minutes. Cool them under running water to stop them cooking, peel them, cut them in half and separate the yolks from the whites.
Place the squeezed chard in a blender with the salt, pepper, cheese, mayonnaise, chopped chives and egg yolks.
Blend until smooth and homogeneous.
Put the cream into a piping bag and fill the egg halves.
Serve with pepper and herb leaves to taste.