Tarama Eggs Recipe

Ingredients

• 3 large eggs
• 1/4 cup tarama (fish roe paste)
• 1 small onion, finely chopped
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a small skillet, cook the onions until soft and translucent. Set aside to cool.
2. Place the eggs in a pot of water and bring to a boil. Boil for 10 minutes.
3. Remove the eggs from the pot and rinse with cold water. Let cool for a few minutes.
4. Peel the eggs and cut in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
5. Add the tarama, cooled onions, olive oil, and lemon juice to the mixing bowl with the egg yolks. Mix well until the ingredients are combined and the mixture is smooth.
6. Season with salt and pepper to taste.
7. Spoon or pipe the mixture into the egg white halves.
8. Garnish with a sprinkle of paprika or chopped parsley.
9. Chill in the refrigerator for at least 30 minutes before serving.

Verdict

These tarama eggs are a delicious and savory appetizer that are sure to impress your guests. The creamy texture of the egg yolks combined with the salty flavor of the tarama and tangy lemon juice makes for a unique and enjoyable flavor.

Serving suggestions

Serve the tarama eggs on a platter with some olives, feta cheese, and pita bread for a Greek-inspired appetizer spread. They also make a great addition to any party platter or as a light snack. Enjoy!