Stuffed egg - 3 recipes

Chef Tips and Tricks

Mini Cherry Pies

These mini cherry pies are so cute, we could eat them right up!

Preheat the oven to 350° F.
Roll out some dough, and then use a cup or a cookie cutter to cut the dough into circles.
Place each circle into the cavities of a silicone muffin mould (or greased tin), and press into the bottom and along the sides.
Pit the cherries, and throw into a pot.
Add sugar, baking powder, and water, and simmer until it thickens to a saucy consistency.
Use a spoon to fill each pie to 2/3 to the top.
Optional: for a bit of variety, you can also fill the pies with apricots + brown sugar + butter, or apples + brown sugar + almond flakes.
For the lattice crust: use a pizza slicer to cut out thin strips of dough, then lace together to form a lattice.
Use a cup to cut the lattice into circles, then gently place on top of the uncooked pies.
Brush with egg yolk and sprinkle with sugar.
Bake the pies at 350° F for 25 minutes, or until golden.
Let cool for 15 minutes, then gently lift the pies out with the edge of a knife.
Enjoy!

By european cutie, European Cutie

Here is a Russian twist on the traditional deviled eggs

8 hard-boiled eggs
2 generous tablespoons fat free or light sour cream
1 tablespoon fat free or light mayonnaise
1 teaspoon Dijon mustard
A small jar of red or black caviar (I think I used a total of about 3 tablespoons of caviar for this recipe)
1/3 teaspoon of salt
1 tablespoon of chopped fresh dill
Peel the eggs and cut lengthwise into halves.