15 delicious stuffed egg recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious combinations with mushrooms, fish, ham, cheese and more.

Remember: you can make mayonnaise yourself or replace it with sour cream, natural yogurt and other sauces.

1. Classic stuffed eggs

Ingredients

• 6 eggs;
• 4 tablespoons of mayonnaise;
• salt and pepper to taste;
• 1 pinch of paprika;
• 1 pinch of dried dill - optional.

Preparation

Boil eggs hard-boiled. Cool, peel and cut into halves. Set aside the proteins. Mash the yolks with mayonnaise, salt and pepper.

Spoon or use a pastry bag to put the resulting filling in the egg whites. Sprinkle with paprika and dried dill.

Serve chilled.

2. Stuffed eggs with cheese and bell pepper

Ingredients

• 8 eggs;
• ½ bell pepper;
• ½ lemon;
• 50 g semi-hard cheese;
• 6 tablespoons of mayonnaise;
• 1 tablespoon of mustard - optional;
• salt and pepper to taste.

Preparation

Boil eggs hard-boiled, cool, peel and cut into halves. Separate the whites from the yolks.

Pepper seeds and chop into small pieces. Squeeze the juice out of the lemon. Grate the cheese on a fine grater.

Mash the yolks with a fork and mix with pepper, cheese, lemon juice, mayonnaise and mustard. Season with salt and pepper.

Spoon the filling into the egg whites. Leave in the refrigerator for 15-20 minutes before serving.

3. Stuffed eggs with red fish

Ingredients

• 6 eggs;
• 60 g lightly salted or lightly smoked salmon or any other red fish;
• 1 tablespoon dried garlic
• 1 tablespoon of dried onions;
• 1 tablespoon sesame seeds
• 3 tablespoons of mayonnaise;
• 1 tablespoon lemon juice
• 2 tablespoons soft cream cheese.

Preparation

Boil eggs hard-boiled. Cool, peel and cut into halves. Separate the yolks from the whites.

Divide the fish into 12 equal parts.

Combine garlic, onion, sesame seeds, mayonnaise, lemon juice, cheese, and chopped yolks.

Stuff the egg whites with the mixture and place the fish pieces on top. Leave the dish in the refrigerator for 15-20 minutes.

4. Stuffed eggs with mushrooms

Ingredients

• 200 g champignons (fresh or frozen);
• 1 small onion;
• 2 tablespoons of vegetable oil;
• 3-4 feathers of green onions;
• 8 eggs;
• 2 tablespoons of mayonnaise;
• salt and pepper to taste.

Preparation

Finely chop the mushrooms and onion. Fry in oil over medium heat until soft, about 7-8 minutes. Then grind in a blender.

Chop the green onion.

Hard boil the eggs. Cool and clean. Cut into halves.

Separate the yolks from the whites and mash with a fork. Mix with mushroom mixture. Season with mayonnaise, salt and pepper.

Stuff the whites with the filling. Sprinkle with green onions on top. Leave in the refrigerator for 15-20 minutes before serving.

5. Stuffed eggs with avocado

Ingredients

• 12 eggs;
• ½ lemon;
• 1 avocado
• 8 tablespoons of mayonnaise;
• salt and pepper to taste.

Preparation

Hard boil the eggs. Cool, peel and cut into halves.

Squeeze lemon juice. Chop the avocado finely.

Mash the yolks with the avocado. Season with mayonnaise and lemon juice. Season with salt and pepper.

Stuff the proteins. Sprinkle with black pepper on top.

Leave in refrigerator for 15-20 minutes before serving.

6. Stuffed eggs with pickles

Ingredients

• 6 eggs;
• 1-2 pickled gherkins;
• 1 sprig of any greenery;
• 4 tablespoons of mayonnaise;
• 1 teaspoon cucumber pickle;
• 1 teaspoon Dijon mustard
• salt and pepper to taste.

Preparation

Boil eggs hard-boiled, cool and peel. Cut in half and separate the whites from the yolks.

Cut the cucumber into thin slices. Chop the greens finely.

Mash the yolks with a fork. Mix with mayonnaise, pickle and mustard. Season with salt and pepper.

Stuff the proteins. Place a couple of cucumber slices on top. Sprinkle with herbs.

Chill the dish for 15-20 minutes before serving.

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7. Stuffed eggs with blue cheese

Ingredients

• 10 eggs;
• 50 g of blue cheese;
• ½ lemon;
• 5 tablespoons of mayonnaise;
• 2 tablespoons of hot ketchup
• salt and pepper to taste;
• 1-2 sprigs of dill.

Preparation

Hard boil the eggs. Cool, peel and cut into halves. Separate the proteins.

Finely chop the cheese. Squeeze the juice out of the lemon.

Mash the yolks. Combine with cheese, lemon juice, mayonnaise, ketchup, salt and pepper.

Stuff the proteins. Decorate with dill. Leave the dish in the refrigerator for 20-30 minutes.

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8. Stuffed eggs with corn and hot sauce

Ingredients

• 12 eggs;
• ½ small onion;
• 50 g feta cheese;
• 1 sprig of cilantro or other greens;
• 3 tablespoons of canned corn;
• 5 tablespoons of mayonnaise;
• 1 tablespoon mustard
• 2 tablespoons of hot sauce such as tabasco
• salt and black pepper to taste;
• 1 pinch of hot red pepper.

Preparation

Hard boil the eggs. Cool, peel and cut into halves. Separate the whites from the yolks.

Finely chop the onion and cheese. Chop the greens.

Mash the yolks with a fork. Combine with onions, cheese and corn. Season with mayonnaise, mustard and hot sauce. Add salt and black pepper.

Stuff the proteins. Sprinkle with herbs and paprika on top. Chill food for 15-20 minutes before serving.

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9. Stuffed eggs with crab meat

Ingredients

• 8 eggs;
• 150 g canned crab meat or crab sticks;
• 6 tablespoons of mayonnaise;
• 1 pinch of salt;
• ¼ teaspoon of hot red pepper;
• 1-2 sprigs of parsley.

Preparation

Hard boil the eggs. Cool, peel, cut into halves. Separate the whites from the yolks.

Finely chop the crab meat.

Mash the yolks with a fork. Mix with crabs, season with mayonnaise, salt and pepper.

Stuff the proteins. Garnish with parsley on top.

Chill food for 15-20 minutes before serving.

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10. Stuffed eggs with red fish and caviar

Ingredients

• 6 eggs;
• 100 g lightly salted salmon or any other red fish;
• 4 tablespoons of mayonnaise;
• salt and pepper to taste;
• 1 tablespoon red caviar;
• 1 nori sheet - optional.

Preparation

Hard boil the eggs. Cool, clean. Cut into halves and separate the whites from the yolks.

Finely chop the fish and mash the yolks with a fork. Mix them together and season with mayonnaise. Season with salt and pepper.

Stuff the proteins. Place caviar on top of each. Decorate with thin strips of nori.

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11. Stuffed eggs with rice and cucumber

Ingredients

• 50 g black rice (you can also use regular rice);
• 6 eggs;
• ½ a small cucumber;
• 2 tablespoons of mayonnaise;
• salt and pepper to taste.

Preparation

Boil the rice over low heat until tender, about 30-35 minutes.

Hard-boiled eggs, cool, peel and cut into halves.

Chop the cucumber into small pieces. Mix with yolk and rice. Add mayonnaise, salt and pepper.

Stuff with the protein mixture. Leave in the refrigerator for 15-20 minutes before serving.

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12. Stuffed eggs with tuna

Ingredients

• 8 eggs;
• 1 stalk of young green onions;
• 100 g of canned tuna or any other fish;
• 5 tablespoons of mayonnaise;
• salt and pepper to taste;
• 1 pinch of dried herbs.

Preparation

Boil eggs hard-boiled. Cool, peel, cut into halves. Finely chop the onion.

Set aside one yolk, mash the rest with canned fish. Mix the mixture with mayonnaise and onion. Season with salt and pepper.

Stuff with the protein mixture. Sprinkle with crumbled yolk and herbs. Refrigerate for 15-20 minutes before serving.

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13. Stuffed eggs with green onions

Ingredients

• 6 eggs;
• 2-3 stalks of green onions;
• 2 tablespoons of mayonnaise;
• salt and pepper to taste.

Preparation

Boil the eggs. Cool and clean. Cut into halves.

Chop the onion finely. Set aside a little for serving, and mix the rest with the yolks. Season with mayonnaise, salt and pepper.

Spoon the filling into the egg whites. Sprinkle onion on top. Leave to cool for 15-20 minutes.

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14. Stuffed eggs with mashed potatoes and gherkins

Ingredients

• 1 potato;
• 6 eggs;
• 1 small onion;
• 4 gherkins;
• 1 tablespoon mayonnaise;
• 1 teaspoon Dijon mustard
• salt and pepper to taste;
• 1 pinch of paprika;
• greens for serving.

Preparation

Boil the peeled potatoes. Mash with a puree press.

Boil eggs hard-boiled. Cool, peel and cut in half. Remove the yolks: they are not needed.

Finely chop the onion and gherkins. Mix with potatoes, mayonnaise and mustard. Season with salt and pepper.

Stuff the proteins. Sprinkle with paprika and herbs on top. Refrigerate before serving.

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15. Stuffed eggs with ham and cheese

Ingredients

• 6 eggs;
• 70 g of cheese;
• 100 g ham;
• 1 sprig of any greenery;
• 2 tablespoons of mayonnaise;
• salt and pepper to taste.

Preparation

Boil eggs hard-boiled, cool and peel. Cut into halves.

Grate the cheese on a fine grater, cut the ham into small pieces. Chop the greens.

Mash the yolks with a fork. Mix with ham and cheese. Add mayonnaise, salt and pepper.

Place the filling in the egg whites and sprinkle with herbs on top. Leave in the refrigerator for 15-20 minutes before serving.

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