Stuffed eggs

The egg is a food with great nutritional properties. Experts recommend its intake several times a week, given its protein value and its contribution of minerals and vitamins. To vary its preparation, you have original recipes, including stuffed eggs; an appetizer that is still preferred by many.


Eggs, a versatile ingredient

Eggs are a food that offers multiple possibilities when it comes to cooking. For this reason, it is an ingredient that is always present on the tables, especially during breakfast. Likewise, beyond its nutritional contribution, it is a food that you can use in a large number of appetizers, since it can be filled with a multitude of ingredients adapted to all tastes and the most demanding palates.

The nutritional value of eggs

The egg has a perfectly balanced relationship between the quality and quantity of protein; to such an extent that nutritionists take it as a reference to evaluate the protein value of other foods. For this reason, the egg is considered as the whole food with the highest protein quality. In addition, it provides vitamins A, B2, B12, D and E and important minerals such as phosphorus, selenium, zinc, iron and iodine.

Eggs can provide up to 80 calories per unit, making it the quintessential food to obtain extra energy when performing any physical activity; Whether it’s sports training or trimming branches in the garden. If this is your case, we recommend the purchase of a height pruner that facilitates this task.

cook the perfect egg

According to experts, the cooking time to obtain a perfect hard-boiled egg is 11 minutes, from the moment the water begins to boil. The result will be a soft and juicy egg.

Another very useful trick to peel the egg is to put a handful of salt in the boiling water where they are cooked and once they are removed from the heat, you must put them in cold water so that they do not overcook. Thus, its shell can be removed more easily.

5 unmissable deviled egg recipes

There are many original recipes with eggs, since it is a delicious dish that has the advantage of being easy and quick to make. It can also be prepared in advance and consumed when the time comes.

  1. Eggs with mayonnaise


  • 3 eggs
  • 2 tablespoons mayonnaise
  • 1 bunch of parsley
  • 1 teaspoon mustard
  • 1 unit of red pepper (to decorate)
  • 1 pinch of salt and pepper
  • 4 lettuce leaves (to decorate)

To prepare this dish, once the eggs are cooked and cold, remove their shell, cut them in half and remove the yolks. Then, proceed to chop the parsley and reserve.

Take a bowl and put the mayonnaise with the mustard and mix. Proceed to carefully grind the yolks, add salt, pepper, a portion of chopped parsley and incorporate the mayonnaise with the mustard. Mix everything until you get a homogeneous cream.

Finally, fill each egg with this paste, place chopped parsley on top, strips of red peppers and place the eggs on the lettuce leaves.


  1. Christmas deviled eggs


  • 12 large eggs
  • Drained pickled mussels
  • 3 tablespoons of mayonnaise
  • 2 medium avocados
  • extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1/2 chopped onion
  • Salt and pepper

Like all recipes with deviled hard-boiled eggs, Christmas deviled eggs must be cooked, peeled and cut in half; it can be horizontally or vertically. Extract the yolks without breaking the eggs.

Cut the avocado, remove its pulp and with a food processor mix the yolks, the avocado, the mayonnaise, the oil, the mussels, the salt, the lemon juice and the parsley. When you have obtained a homogeneous cream, rectify the salt. Finally, fill the eggs with this mixture using a pastry bag.

  1. Black eggs stuffed with prawns, tuna and surimi


  • 2 eggs
  • 300 ml of Modena vinegar
  • 40 g of tuna in oil
  • 2 crab sticks or surimi
  • 4 cooked prawns
  • 20g mayonnaise
  • Salt to taste

Once the eggs are cooked and carefully peeled, place them without chopping in a glass jar and add the Modena vinegar. You close the jar and reserve in the refrigerator for a maximum time of 24 hours; in that period you rotate them several times so that the color is uniform.

After that time you remove them from the vinegar and rinse them to remove the flavor. Proceed to cut the top and remove the yolk to mix it with the mayonnaise, tuna, chopped surimi and chopped shrimp. Season to taste and place the mixture in a pastry bag. Then fill the eggs with it.

  1. Vegetarian deviled eggs


  • 1 dozen eggs
  • 1 jar of mayonnaise
  • 1 jar of mustard
  • 1 pinch of pepper
  • 1 pinch of salt

Cut the cooked eggs in half and remove the yolks without damaging the whites. Mix the yolks with mustard, mayonnaise, pepper and salt; this will be the filling. When everything has a creamy consistency, place a little with the help of a spoon on each egg and decorate with olives, peppers, parsley or whatever you like.

  1. Eggs stuffed with tuna and tomato


  • 6 eggs
  • 200 gr of tomato sauce or fried tomato
  • 2 cans of tuna
  • Salt and freshly ground black pepper
  • Oil and salt

A recommendation to cook these deviled eggs without mayonnaise is to add a pinch of salt and vinegar to the water; In this way, if an egg breaks during cooking, the egg white curdles quickly. Once cooked and peeled, separate the yolks, chop them vertically and proceed to prepare the filling.

Drain and crumble the tuna in a bowl, add a little salt, tomato sauce and mix well. Then mash the yolks on a plate and add them to the bowl with the tuna, add pepper and salt to taste. Stir until a homogeneous paste is obtained and proceed to fill the eggs.

If you want to prepare eggs without tuna, you can substitute this ingredient for another that you have at home, with a little creativity you could discover a new recipe that suits your tastes.


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