Spring Eggs

Name: Spring Eggs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24
Ingredients: Eggs 12; Cream cheese &frac13; cup; Spinach 6.67 cups; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 tbsp; Cream cheese ½ cup; Precooked beets 3.5 oz; Fine salt to taste; Black pepper to taste; Cream cheese 4.5 oz; Tomato paste double 2 tbsp; Smoked paprika 1 pinch; Fine salt to taste; Black pepper to taste

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192

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 192
Carbohydrates g 1.6
of which sugars g 1.2
Protein g 11.3
Fats g 15.5
of which saturated fat g 7.95
Fiber g 0.8
Cholesterol mg 260
Sodium mg 588

Difficulty: Very easy
Prep time: 20 min
Cook time: 15 min
Makes: 24 pieces
Cost: Very low

PRESENTATION

Spring Eggs, or le uova primavera as they call them in Italy, bring a whole lot of color and fresh flavor to any table. Especially during Easter. These spring egg recipes have been a staple in Italian homes for generations. Making their appearance as a festive appetizer during Pasqua. What really makes them special? It's how the hard-boiled eggs are emptied and filled with a variety of veggie-based mixes. You’ll find ingredients like spinach, beets, and a touch of tomato paste blended with creamy cheese for a smooth, almost silky filling. The result? A plate that looks really, really cheerful, bursting with different colors and tender textures in every bite. And you know what? Italian families love to get creative, swapping in seasonal veggies that are looking their best. And so no two batches are ever quite the same. These Easter egg dishes aren’t just tasty—they also double as table decorations, adding a bit of fun to any spring gathering.

Kids actually get excited about these eggs. Which is great, right? For anyone who’s had to convince a picky eater to try something green, this is a win. The veggie fillings are not only delicious; they’re moist and have a creamy texture that goes down easily. A clever way to sneak some extra nutrients onto the plate. In northern Italian regions, you might find versions with wild herbs or even a hint of ricotta blended in for a lighter, fluffier bite. People sometimes pair them with crusty bread. Or just line them up on a platter for guests to grab during a big seasonal egg meal. Thing is, since you can change up the fillings based on what you have on hand, they fit perfectly with many spring brunch ideas. They make a quick addition to any menu.

For anyone planning a big Easter feast or simply looking for something that checks both the pretty and delicious boxes, these eggs show off exactly why Italian seasonal egg dishes get so, so much love during springtime. Really, can't go wrong with these.

INGREDIENTS

192

Calories per serving

Ingredients for 24 pieces: Eggs 12

for the green filling: Cream cheese ⅓ cup (80 g); Spinach 6.67 cups (200 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 tbsp (15 g)

for the purple filling: Cream cheese ½ cup (100 g); Precooked beets 3.5 oz (100 g); Fine salt to taste; Black pepper to taste

for the red filling: Cream cheese 4.5 oz (130 g); Tomato paste 2 tbsp (30 g) - double; Smoked paprika 1 pinch; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Spring Eggs

To prepare the spring eggs, first, place the eggs in a saucepan and cover them with cold water 1. Bring to a boil and let them cook for 6-8 minutes. At this point, drain them and let them cool. In the meantime, clean the spinach 2 and blanch them in a pan with a drizzle of oil until wilted 3, then set them aside to cool and proceed to prepare the other fillings.

To prepare the purple filling, cut the beet into cubes 4 and place it in a tall container along with the cream cheese 5. Add a pinch of salt, a pinch of pepper, and blend everything with an immersion blender until you have a creamy mixture 6.

To prepare the red filling, pour the cream cheese into a bowl, add the tomato paste 7, the paprika 8, and mix well with a spatula 9. If you like, you can also add a pinch of salt and pepper here.

To prepare the green filling, take the spinach that will now be cooled, place them in a container with the cream cheese 10, and blend them with an immersion blender 11, adding a pinch of salt and pepper until you have a smooth cream 12.

At this point, your colorful fillings are ready 13, you just need to fill the eggs! Take the now cold eggs, peel them 14, and cut them in half 15.

Remove the yolk 16 and fill the cavity with the prepared fillings 17. For this operation, you can help yourself by pouring the colored mixtures into pastry bags, making it easier to fill your eggs. Decorate the spring eggs according to your taste before serving 18!

Storage

You can store the boiled eggs in the refrigerator, covered with plastic wrap, but without filling them! Store the fillings inside the pastry bags and also place these in the refrigerator. When it's time to serve, fill your spring eggs!

Advice

With the hard-boiled yolks, you can make fantastic Canestrelli!

For the fillings, you can use different vegetables than those proposed, for example, for the green filling, peas, for the red filling, you can use tomato sauce, and for the purple one, purple potatoes.

For the translation of some texts, artificial intelligence tools may have been used.