Stuffed eggs are the perfect appetizer: handmade, bite-size, salty and addicting.
They can range from classic and creamy to too intense. I have a deep and deep love for stuffed eggs. When I see one, I can’t resist. Homemade, homemade, on a restaurant menu, if I see a stuffed egg, I must have it.
As a result, I ate A LOT of it. I know good stuffed eggs and I know all the secrets to making the best.
What are stuffed eggs?
Do Stuffed Eggs Need an Introduction? These bright and cheerful little white and yellow egg halves are instantly recognizable. Stuffed eggs are hard-boiled eggs, cut in half, whites stuffed with yolks mixed with mayonnaise and other flavors. They are delicious!
Why make stuffed eggs
I love the stuffed eggs! It’s the perfect retro snack / appetizer / food. It seems like stuffed eggs are always popping up around Easter, but I eat them all year round because I have no problem cooking a dozen eggs specially for the stuffed eggs. Hello delicacies! There is so much satisfaction in making great stuffed eggs. I even know people who think of stuffed eggs as their dish – you know, the only thing they bring to every party (back in the days when there were parties).
Why these are the best stuffed eggs
This is a better recipe than the classic stuffed egg recipe. I’ve perfected it over the years and it’s simple to make, pure, and foolproof. All you need are 5 ingredients for the perfect stuffed egg. And the best part is that they are an outstanding blank slate for all your devilish egg dreams. Whip up this classic basic recipe, then let your taste imagination run wild and customize it however you like.
How to make stuffed eggs
Considering how cute and delicate stuffed eggs are, making them is super easy, hardly a drawback. Here is what you need to do:
- Boil hard-boiled eggs. My preference is to use the Instant Pot, as it’s incredibly easy to peel the eggs that have been cooked in the Instant Pot, but I’ve also included instructions on how to perfectly boil the eggs on the stove.
- Peel and prepare the eggs. This helps cool the eggs in an ice bath – it prevents them from overcooking and makes it easier to peel the shells as the eggs contract in cold water and pull away from the shell. After peeling the eggs, use a knife to cut them in half and squeeze out the yolks.
- Mix the filling. Use a food processor to mix the yolks with mayonnaise, Greek yogurt, a splash of cream (or milk) and mustard. The mixture will give you an ultra rich and creamy stuffed egg filling.
- Fill the eggs. My favorite way to fill is with a cookie scoop – it’s quick and easy, and each egg is even filled. After a small cookie spoon, my next favorite is to use two small spoons – one to scoop up the filling, the other to push the filling into the egg cup into a mound. My least favorite way to fill stuffed eggs is with the pipette – it’s finicky and to be honest I don’t like the look of pan-fried eggs, but I guess it’s classic for a reason ?!
- Mountain peak. Sprinkle with a little smoked paprika, freshly ground pepper or chives for a classic finish. Or go crazy and top it off with some fun and creative flavors. I have some ideas below!
Ingredients stuffed eggs
The ingredients of the stuffed eggs are very simple.
- Eggs. There are no stuffed eggs without eggs, so get the best eggs you can. This is your staple ingredient, so go for organic free range or pasture eggs if you can. It doesn’t matter whether they are white or brown (did you know that white eggs are from white chickens and brown eggs are from reddish-brown chickens?).
- Mayonnaise. My secret ingredient for the best stuffed eggs is Japanese Kewpie Mayonnaise. Kewpie Mayonnaise is Japan’s favorite brand of mayonnaise and dressing and you’ll find it in just about every Japanese home. It’s rich, yet light and incredibly delicious. You can find it, in its signature squeeze bottle with a red flip top in most grocery stores these days, down the Asian aisle. The mayonnaise itself is a bit more golden brown than your standard mayonnaise and a lot more creamy and luxurious. It’s made with just egg yolks – as opposed to regular mayonnaise which is made with whole eggs – and rice vinegar for a hint of sweetness and it’s absolutely addicting. It will make all the difference in your stuffed eggs.
- Greek yogurt. I like to add a little thick Greek yogurt (or sour cream) to add flavor, acidity and a different kind of creaminess. If you don’t have yogurt or sour cream on hand, you can skip it and use all the mayonnaise, but I have the impression that it simultaneously lightens and enriches the stuffed eggs.
- Milk or cream. It’s a bit of a cheat to make your filling very creamy and not grainy at all. The cream pairs well with the yolks and mayonnaise for an ultra light yet luxuriously creamy filling.
- Mustard. For the tiniest hint of spice and depth of flavor.
- Miso. And, if you want to make them the best stuffed eggs you’ve ever eaten, add a tablespoon of white miso to the filling. It gives these stuffed eggs so much umami and deep flavor while still being light and addicting. You’ll want to eat the whole lot!
How to make Instant Pot hard-boiled eggs
My favorite method for hard-boiled eggs is to use the Instant Pot. They are perfectly cooked every time and the shells fall right away.
How to Boil Hard-Boiled Eggs in the Instant Pot
- Pour 1 cup of water in the insert and place the steam grid in the pan. Place the eggs on the steam rack.
- Set the pressure to high and cook for 7 minutes.
- Quick release and immediately immerse the eggs in an ice bath.
If you don’t have an instant pot, it’s very easy to boil hard-boiled eggs on the stove.
How to boil hard-boiled eggs
- Remove the eggs from the refrigerator while you bring your water to a boil. Prepare and do an ice bath with a large bowl of cold water and ice.
- Bring a pot of water to a boil, then lower the heat and gently add the eggs with a slotted spoon. Return the heat to medium-high and simmer for 10 to 12 minutes depending on your preference, adjusting the heat if necessary. You don’t want an intense boil, just a happy little quiver.
- When the time is up, immediately immerse the eggs in an ice bath to cool them.
- Once cooled, peel the eggs: Gently tap the wide end of the egg on the counter, then turn it over and tap the pointed end. Gently roll the egg and peel it, under running water, if that helps.
Tips for the best stuffed eggs
- Cool the eggs completely before slicing and assembling them. A cold egg is easier to slice cleanly and the yolks come out cleanly.
- Kewpie mayo. Use Kewpie Mayonnaise and accept no substitutes!
Use a food processor to mix the filling so that it is ultra rich, creamy and incorporated.
- For perfectly shaped stuffed eggs (not like the ones pictured), use a cookie spoon to quickly and evenly distribute the toppings. My beloved cookie scoop is off on an adventure right now, so I used two teaspoons to fill these stuffed eggs, but I usually use my smallest cookie scoop and avoid perfectly round scoops. in egg whites.
For best results, prepare stuffed eggs the day you plan to eat them.
That being said, if you want to make them ahead of time, the best thing to do is boil the eggs and store them in the refrigerator, in their shells for up to three days, then peel them and cook them on. day you plan. to serve. If you have any eggs left, store them in an airtight container in the refrigerator for up to two days.
Stuffed Egg Toppings
- Last but not the least, good stuffed eggs need great toppings. You can make it simple with just a dusting of smoked paprika or cayenne pepper or you can get super creative. Here are some of our proven favorites:
- Eggs stuffed with carbonara: crisp cubes of guanciale or pancetta and place them on the eggs, finishing with a shower of freshly grated parma and black pepper
- Caesar salad Stuffed eggs: add 1 anchovy fillet in the egg yolk garnish when mixing and garnish with a crispy crouton and parmesan shavings
- Eggs stuffed with carnitas: place a small mound of crispy carnitas on top and finish with a pinch of cojita or queso fresco, chopped onions and cilantro
- California roll stuffed eggs: replace the Greek yogurt with cream cheese in the egg yolk mixture, then top the eggs with a little fresh crab, avocado cubes and a pinch of furikake
That’s it, my evil egg manifesto! I really feel like these will be the best stuffed eggs you have ever made. The richness of the kewpie mayonnaise and the umami of the white miso make them truly addicting. Happy devilish egg!
Stuffed eggs are the perfect appetizer: handmade, bite-size, salty and addicting.
- 6 eggs hard boiled
- 1/4 Cup kewpie mayo in ordinary mayo
- 2 tablespoon Greek yogurt or sour cream
- 1 tablespoon Milk or cream
- 1/2 teaspoon Dijon’s mustard
- 1/2 tablespoon white miso optional
Quantity per serving
Calories from Fat 50
% Daily Value *
Large 5.6 g9%
Saturated fat 1.2 g8%
Cholesterol 89 mg30%
Sodium 68 mg3%
Potassium 34 mg1%
Carbohydrates 0.3 g0%
Protein 3.1 g6%
* Percent Daily Values are based on a 2000 calorie diet.