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With these temperatures we can only serve fresh recipes. That's why we suggest these eggs stuffed with crab sticks and corn, a starter that we can prepare in advance and keep in the fridge.
You can take them to the table together with a gazpacho very fresh or accompanied by a rich salad like this colorful salad.
And for dessert? Let's see what you think of this original fruit salad.
Eggs stuffed with corn and crab sticks
A starter for any summer meal.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: incoming
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 5 eggs
- 4 crab sticks
- 80 g canned corn
- Two or three tablespoons of mayonnaise
Music
Cook the eggs in abundant water to which we will add a little salt. Put the eggs in the saucepan starting with cold water.
After about 15 or 20 minutes they will be ready.
We take out the crab sticks from the refrigerator. If they were frozen crab sticks we will have to put them in boiling water for a few minutes
Chop the crab sticks and put them in a container. Add the canned corn, without the liquid.
Cut the eggs in half and put the yolks in the bowl, along with the rest of the ingredients.
With a fork, we crush those yolks and integrate everything.
We add the mayonnaise.
We mix well.
Fill each of the egg white halves with the mixture we just prepared.
We keep in the refrigerator until serving time.
More information - Extremadura gazpacho, Colorful salad, Fruit salad with cream