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Stuffed Eggs with Herbed Filling

This dish features halved boiled eggs filled with a creamy mixture of mashed yolks, mayonnaise, mustard, herbs, and spices. The eggs are boiled until firm, peeled carefully, and then filled with a smooth, flavorful filling, resulting in a visually appealing and comforting appetizer or brunch centerpiece.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Western
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large eggs preferably fresh
  • 2 tablespoons mayonnaise good quality, tangy preferred
  • 1 teaspoon Dijon mustard adds sharpness
  • 1 teaspoon lemon juice brightens the filling
  • 1/2 teaspoon smoked paprika adds smoky flavor and color
  • 2 tablespoons chopped fresh herbs parsley, chives, or dill
  • 1 tablespoon capers rinsed and chopped

Equipment

  • Saucepan
  • Slotted spoon
  • Small mixing bowl
  • Piping bag or teaspoon
  • Knife

Method
 

  1. Place the eggs in a saucepan and cover with cold water. Bring to a gentle simmer and cook for 9-10 minutes until the whites are firm and yolks are creamy.
  2. Use a slotted spoon to transfer the eggs into an ice water bath. Let them chill for at least 10 minutes to stop the cooking process and make peeling easier.
  3. Gently peel the eggs under cold running water, being careful to keep the whites intact. Slice each egg in half lengthwise with a sharp knife and carefully remove the yolks into a small mixing bowl.
  4. Mash the yolks with a fork until smooth and add the mayonnaise, Dijon mustard, lemon juice, smoked paprika, chopped herbs, and capers. Mix until the filling is creamy and well combined, tasting and adjusting seasoning if needed.
  5. Using a piping bag or teaspoon, fill each egg white half with the seasoned yolk mixture. Arrange the stuffed eggs on a platter and garnish with extra herbs or paprika for color.
  6. Chill the filled eggs in the refrigerator for at least 20 minutes to let flavors meld and the filling to set. Serve cold, garnished with fresh herbs or a light drizzle of olive oil if desired.

Notes

For extra flavor, try adding a dash of hot sauce or spicy harissa to the filling. Use room temperature eggs for easier peeling and more even cooking.