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Stuffed eggs appetizer - the simplest recipe

Stuffed eggs appetizer - the simplest recipe

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Also as an aperitif for any festive occasion, I recommend, when you don't have time for elaborate things, stuffed eggs. They are extremely easy to make, they only last about half an hour (even with their boiling).

  • 5 large eggs that boil for about 20 minutes
  • 150 gr of pork paste
  • 50 gr butter
  • a large spoonful of mustard and a tablespoon of mayonnaise
  • a few sprigs of fresh dill
  • salt and pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Stuffed eggs appetizer - the simplest recipe:

After boiling the eggs, cut them in half with a wide-bladed knife and remove the yolks. They are passed with a fork and mixed with pate, butter, mustard, mayonnaise and spices. Fill the egg halves, and garnish as you like with donuts with vinegar, olives, pickles, etc. I didn't have time to decorate and I served them like that. The first ones are over.

Tips sites


I recommend, if it's time to buy pork pies from Selgros, from the fresh meat section because it has .... 70% pork liver ... honestly, very tasty, and it's not expensive either.

Stuffed eggs - simple but tasty recipe

If you like stuffed eggs, today I propose a simple recipe for stuffed eggs, simple but very tasty. We especially prepare stuffed eggs when we have too many eggs, but most often during the Easter holidays.

Then we have a lot of boiled eggs, broken from so many eggs that every time we use them we quickly make stuffed eggs. There are many recipes, which are more and more appetizing, filled with various goodies, just search on Google.

Today's recipe is a simple one, and this for the simple fact that we do not always have, for example, fish, or pate, or capers, that is, in a word, other ingredients at hand.

It is a simple recipe, easy to make, and can be customized very easily, depending on what you still have at hand, or what your appetite is. I used mayonnaise and mustard in the recipe below, but if you don't have mayonnaise on hand it can be replaced with yogurt or a couple of tablespoons of oil.

Ingredients Stuffed eggs

12 eggs
1 liver pate (120 gr I put chicken liver pate)
2 teaspoons mustard
mayonnaise (from an egg with 1 teaspoon mustard and oil)
2 tablespoons yogurt
salt pepper

Preparation Stuffed eggs

  1. We start by boiling hard-boiled eggs. For those who do not know how to boil eggs, here is a method: put eggs in cold water to cover them completely. Put them on the fire over medium heat and when the water starts to boil, turn the heat to low and let it boil like this (without boiling) for 12 minutes. Drain hot water and cover with cold water, leave for about 15 minutes to cool completely. Then they peel. It is advisable to use not very fresh eggs, because they will peel more easily.
  2. We prepare mayonnaise while the eggs are boiling. We put a little salt in it.
  3. Boiled eggs are cut in half lengthwise. Remove the yolks and place in a bowl. Rub well with a fork until crushed. Add the pate, salt and pepper and rub until you get a homogeneous paste. Then add the mustard and 4 tablespoons of mayonnaise and rub everything until you get a fine and frothy paste. We fill the pastry spirit with this paste.
  4. Put the yogurt in the rest of the mayonnaise and mix.
  5. On a plate place a layer of mayonnaise with yogurt on which we put the egg whites with the cut up.
  6. With the spirit we fill the gaps in the whites. Sprinkle a little chili powder (or paprika if you do not want to become spicy) over the eggs using a very fine sieve (tea). We can sprinkle a little chopped parsley between the eggs.
  7. Store in the refrigerator.

1. Boiled eggs cut in half

Eggs stuffed with pork patties

A delicious appetizer and easy to prepare anytime. When you want to impress your guests, but you don't have enough time, we recommend you try eggs stuffed with pork patties. The recipe is extremely simple, and we will tell you step by step.

Egg stuffed with pork paste recipe:

An extremely easy recipe for stuffed eggs, but with a delicious taste that you will immediately fall in love with. The steps are simple, you just have to follow them and you will have a delicious appetizer. So here's what you have to do:

1. Boil the eggs and leave for 5-6 minutes. After boiling, leave it in cold water for a few minutes to cool and be easy to clean. Peel the eggs, cut them in half and remove the yolks.

2. Separately in a bowl put the egg yolks, butter, liver pate, salt, pepper, cream, mustard and finely chopped dill. Mix with the blender until a creamy paste is obtained.

3. Fill the egg whites with this cream with a teaspoon or posh and leave in the fridge for a few minutes.

The recipe for eggs stuffed with pork paste is ready!

The stuffed eggs are served garnished with parsley leaves and chopped olives or sour donut. You can decorate them as you wish and serve them with other cold or hot appetizers.

5 / 5 - 3 Review (s)


There is no New Year's Eve or Easter without stuffed eggs. I am convinced, in fact, that they are appreciated at any special event in the family, being an extremely tasty appetizer that anyone can prepare quickly and very easily.

I chose for today a simple recipe for stuffed eggs - Mimosa eggs with the thought of the wonderful yellow Provencal flowers of the same name, especially to cheer up even more the arrangement of the table with bruschettas with tomatoes and basil, endive salad with noble cheese and nuts or endive salad with cream cheese, salmon and avocado. And if you like to have a few with you appetizer baskets with mushrooms, I recommend this recipe as easy.

And what main ingredient can be more suitable for these stuffed eggs - Mimosa eggs, than organic eggs from the country with intense yolks that will help me even more… They are a bit small, it's true, but I don't think that will be such a problem while they will help me for a delicious and effective recipe for guests.


  • 8 eggs
  • 1 egg yolk
  • 1 teaspoon Dijon mustard
  • 1 pinch of salt and ground pepper
  • 150 ml. sunflower oil
  • 1 tablespoon lemon juice
  • 5-6 strands of chives (green chives)
  • 1 paprika powder

Preparation method:

1 Start with eggs that you will need to boil for about 10 minutes. If you forgot to bring them to room temperature, I recommend putting them in cold water from the beginning to avoid cracking them in case you put them directly in hot water. Boil for 10 minutes when the water starts to boil, and to clean them easily, I recommend taking them out in a bowl of cold water in which you put a few ice cubes.

2 In the meantime, you can make a simple homemade mayonnaise. It only takes 4-5 minutes. I guarantee it is much tastier and healthier than the one on the market. I could even say that she is the one who defines the exceptional taste of these stuffed eggs. Put a raw yolk in a bowl, add a teaspoon of mustard, a pinch of salt and ground pepper and mix well. Lightly add the oil, stirring constantly with a fork or a wooden spoon so that it does not cut and at the end add the lemon juice and season with salt.

3 Peel the eggs and cut them in half lengthwise. Put the yolks separately and pass them through a fine grater or a sieve. They will be much more airy and fluffy than if you grind them with a fork. Add about three quarters of the amount obtained over the mayonnaise and mix lightly with a spatula. At the end, put the chopped chives, and if you still want, you can add another drop of mustard.

4 Place the composition in a pos with a star tip and fill the egg white halves. On top you can add chives and a sweet paprika powder and don't forget that there are no Mimosa eggs without the golden yellow effect from the finely crushed yolks, so sprinkle abundantly at the end. Serve these stuffed eggs as such or with a lettuce or arugula salad.

Stuffed egg recipe. 13 simple options for Christmas and New Year

1. Eggs stuffed with pate and mayonnaise


  • 10 eggs
  • 1 pork or poultry pate
  • sour cream
  • mayonnaise oil
  • 1 teaspoon mustard.

Method of preparation:

Boil eggs well, clean and cut in half. Remove the yolk and place in a separate bowl. Mix all the yolks with the pate, then fill the halves with this paste. Separately, prepare mayonnaise in which you put a teaspoon of mustard at the beginning so that it does not cut, and at the end we mix it with sour cream. Pour this mixture into a large bowl and arrange the eggs with the filling up.

2. Eggs stuffed with mustard


  • 6 eggs
  • 2 tablespoons oil
  • 1 tablespoon mustard
  • 1 tablespoon chopped dill
  • 1 powder of sugar
  • salt
  • 6 olives.

Method of preparation:

Stuffed egg recipe. Boil hard-boiled eggs and clean. After they have cooled enough, cut them in half lengthwise. Remove the yolks, which are rubbed by adding the oil little by little. Then add salt, sugar, mustard and chopped dill. Fill each half with this mixture and decorate each egg with half an olive.

3. Eggs stuffed with avocado paste


  • 3 avocado
  • juice of half a lemon
  • 6 eggs
  • 200 g of yogurt
  • salt.

Method of preparation:

Boil eggs, remove the yolks and mix well with avocado, sprinkled with a few drops of lemon and yogurt. Salt is added to taste, only if necessary. It is probably the fastest recipe on this list for the Winter Holidays.

4. Eggs stuffed with anchovy paste


Method of preparation:

Stuffed egg recipe. Boil eggs. They should boil until the yolk becomes hard. After they have cooled, the eggs are cleaned and cut lengthwise. Carefully remove the yolk from the egg white without the egg white breaking. Put the yolks in a bowl and add the butter and a teaspoon of fish paste. Mix all this well until you get a homogeneous paste that will fill the egg whites. Stuffed eggs are placed on a plate that can be garnished with green onion leaves.

5. Eggs stuffed with tuna


  • 6 hard boiled eggs
  • a can of tuna in oil
  • 3 tablespoons finely chopped onion
  • 2 cloves crushed garlic
  • a classic mustard teaspoon
  • 3 tablespoons mayonnaise
  • salt and pepper to taste.

Method of preparation:

Stuffed egg recipe. Boil eggs in salted water for at least 10 minutes. This is how both the egg white and the yolk will be strong. Cut the egg in half and place the egg whites separately from the yolks in a bowl. Crush the yolks with a fork, then add the drained oil and other ingredients. Mix everything very well. If you fill it with a teaspoon, it does not need to be a fine cream.

But, if you fill them using the spirit, then it is better to put the paste through a blender first. Fill the eggs and place them on the plate, over the sauce. For this, you can mix half a cup of mayonnaise with half a cup of yogurt.

6. Eggs stuffed with chicken liver


  • 6 eggs 150 g
  • chicken livers
  • 30 g butter
  • the juice of a lemon
  • salt
  • lettuce
  • chopped parsley.

Method of preparation:

Stuffed egg recipe. Boil hard-boiled eggs, cut and remove the yolks. Boil the livers, drain the juice and strain, then mix well with the yolks, butter, salt and chopped parsley. Fill the egg halves with this paste, then garnish with lettuce leaves, writes

7. Eggs stuffed with ham and parmesan


  • 10 eggs
  • 50 g ham
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh chives
  • 4 finely chopped green olives
  • 3 tablespoons chopped red pepper
  • 1 teaspoon mustard
  • 6 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 clove garlic.

Method of preparation:

Stuffed egg recipe. Boil hard-boiled eggs, then cool and peel. Cut in half and separate the yolks from the egg whites. Put the yolks in a bowl and crush them with a fork, then add the finely chopped pepper and olives, mustard, sour cream, mayonnaise, crushed garlic and finely chopped prosciutto. Mix well and fill the eggs, then sprinkle grated Parmesan over them.

8. Eggs stuffed with mackerel


  • 1 can of mackerel fillets in sunflower oil (80 g)
  • 5 eggs husband
  • 1 small pickled cucumber
  • 10 capers preserved in salt
  • 100-125 g of mayonnaise
  • 1 teaspoon chopped parsley
  • salt
  • pepper.

Method of preparation:

Stuffed egg recipe. Boil hard-boiled eggs, cool, then clean. Cut in half and place the yolks separately in a bowl. Drain the canned mackerel well, then mix with the yolks. Add pickled cucumbers cut into small cubes, capers, parsley, mayonnaise, salt and pepper. If you want a fine paste, you can use the blender. Fill eggs and garnish with olive slices.

9. Eggs stuffed with yogurt and cheese


  • 20 eggs
  • 3 cans of yogurt
  • 400 gr. mayonnaise
  • 6 tablespoons cheese given through a small grater
  • 5 tablespoons pickled cucumbers, finely chopped
  • 3-4 tablespoons chopped dill or parsley
  • salt
  • pepper.

Method of preparation:

Stuffed egg recipe. Boil eggs, leave to cool and peel. Then cut in half, and the yolks are passed and mixed with a box of yogurt, cheese, pickles, mayonnaise, salt and pepper. Pay attention to the amount of mayonnaise, because a liquid composition must not come out. Fill the eggs, put them in a bowl, and pour a sauce prepared from the remaining mayonnaise, yogurt and finely chopped greens on top.

10. Recipe for eggs stuffed with mushrooms


  • 6 eggs
  • 200 g canned mushrooms
  • 1 green onion (chop just a little green)
  • 1 tablespoon butter
  • a few strands of green parsley
  • grated cheese
  • 2 tablespoons mayonnaise
  • salt
  • pepper
  • 1 clove garlic
  • 1 tablespoon fried butter.

Method of preparation:

Stuffed egg recipe. Boil hard-boiled eggs and leave to cool. Cook a clove of garlic in a tablespoon of oil, just enough to give it flavor, then heat the mushrooms in it. Leave to cool, then mix with the yolks, but also with a little chopped green onion, 1 tablespoon butter, grated cheese, mayonnaise. salt and pepper. Rub the pasta well until it becomes homogeneous, fill the eggs and decorate with mayonnaise and parsley leaves. Leave in the fridge for a few hours before serving.

11. Recipe for stuffed bunnies


  • 5 eggs
  • 1 can of pate (100 g)
  • 2 tablespoons mayonnaise
  • 2 tablespoons mustard
  • olive
  • carrot
  • peppers
  • dill.

Method of preparation:

Stuffed egg recipe. Boil eggs, then keep in cold water to clean more easily. It must be at room temperature when boiled, otherwise the shell will crack. Cut a lid on the wider part of the egg, where the yolks were carefully removed. Crush with a fork and then mix with pate, mayonnaise and mustard. And the pate must be at room temperature.

Rub everything well with a wooden spoon, then add salt and pepper to taste. Fill the eggs and let them cool. Then make a notch in the top of the egg, where you put the ears made of carrots. The eyes are made of olives, the mouth of the donut, and the mustache of dill, which can also be used for decorative grass.

12. Recipe for eggs stuffed with pepper paste


  • 5 medium eggs
  • 5 tablespoons pepper paste
  • 2 tablespoons sour cream
  • 1/2 teaspoon mustard
  • 1/3 bunch of parsley
  • salt
  • pepper
  • pieces of red pepper for garnish.

Method of preparation:

Stuffed egg recipe. Prick the eggs at the round end, then boil for 9 minutes in hot water to harden. Peel a squash, grate it and cut it in half. Crush the yolks with a fork, then mix with the pepper paste, mustard and sour cream. Wash the parsley, drain and add about a tablespoon of parsley.

Put this mixture in a spirit bag with a star-shaped tip, then fill the eggs evenly. Put eggs on a plate and sprinkle using the rest of the parsley, as well as the pieces of red pepper, to taste.

13. Recipe for eggs stuffed with pate, mayonnaise and yogurt


  • 10 eggs,
  • 1 chicken pate,
  • mayonnaise,
  • yogurt,
  • fresh parsley,
  • salt,
  • pepper,
  • paprika.

Method of preparation:

Stuffed egg recipe. Boil eggs, cut in half, then remove the yolk, which is mixed with chicken pate, a little mayonnaise, salt, pepper, paprika and parsley. This composition is then used to fill eggs. Prepare a sauce, with mayonnaise and yogurt, pour on a plate, then put eggs, writes

A tasty trick can help you make a sensational dish. Replace mayonnaise with a well-baked avocado, mixed with mustard, lemon juice, salt and cold-pressed sunflower oil.

This appetizer is made quickly and with little money.


  • 5 eggs
  • 150 grams of pork paste
  • 50 grams of butter
  • a large spoonful of mustard and a tablespoon of mayonnaise
  • a few sprigs of fresh dill
  • salt and pepper.

Method of preparation

Boil the eggs for 20 minutes, leave to cool, peel, cut in half with a wide-bladed knife and remove the yolks. They are passed with a fork and mixed with pate, butter, mustard, mayonnaise and spices.

Fill the egg halves, and garnish as you like with vinegar donuts, olives, pickles.


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