Stuffed eggs
Stuffed eggs with ham and pickles are the kind of appetizer that appears at every festive meal here, especially during holidays. If I prepare them in the morning, at least half disappears by lunchtime, no discussion. I've made them quite often because they don't involve complicated techniques or hard-to-find ingredients.
Quick Info
Total time: about 35-40 minutes
Preparation time: 25-30 minutes
Cooking time: 10 minutes
Servings: 10 halves (5 stuffed eggs)
Difficulty: easy
Recipe type: appetizer, suitable for holidays or any meal with multiple guests
Ingredients
5 hard-boiled eggs
150 g pressed ham
150 g yogurt (I usually use regular yogurt, not Greek)
5 medium pickles
5 tablespoons mayonnaise
salt, pepper to taste
parsley leaves (optional, for freshness and color)
Preparation method
1. Boil the eggs hard, let them sit in cold water for a few minutes, and peel them.
2. Cut them in half lengthwise and remove the yolks into a bowl.
3. Mash the yolks with a fork until they are as fine as possible.
4. Dice the pressed ham into small cubes. Chop the pickles finely (don’t squeeze them too hard, but don’t leave too much juice either).
5. Add the ham and pickles to the mashed yolks, add salt and pepper to taste. Mix well.
6. Gradually add 3 tablespoons of mayonnaise and 3 tablespoons of yogurt, mixing slowly after each spoonful until the mixture becomes creamy but firm enough to hold in the egg.
7. Finely chop the parsley leaves and add them to the mixture.
8. Fill the egg halves with the obtained mixture using a teaspoon (I don’t use a piping bag).
9. In the remaining mixture in the bowl, add the rest of the mayonnaise and yogurt and mix to obtain a slightly thinner sauce.
10. Spread this sauce in a layer on a platter and place the stuffed egg halves on top.
Why I make this recipe often
It’s quick, doesn’t require much work, and uses ingredients I always have in the fridge. Plus, it’s always among the first empty platters at the table.
Tips and variations
Tips
- When cutting the pickles, it’s better to let them sit in a strainer for a few minutes so that there isn’t too much juice in the mixture.
- If you like a bit more freshness, you can add a bit more parsley.
- Without a blender, the manual texture remains more interesting.
Substitutes
- You can also use another type of ham, such as boiled chicken breast or even tuna if you don’t have pressed ham.
- The yogurt can be replaced with low-fat sour cream, but the result will be a bit creamier.
- For mayonnaise, the classic version works, but if you want it to be lighter, you can use a lighter mayonnaise.
Variations
- Sometimes I add a few finely chopped capers to the filling for a more intense flavor.
- If you don’t have parsley, you can use dill, but it changes the flavor profile.
- For a different appearance, you can place the eggs with the filling in mini cupcake molds if you want.
Serving ideas
- Directly on a large platter, on a bed of lettuce.
- They can also be served as part of an appetizer platter alongside other cold snacks.
- The sauce underneath can be used as a dip for vegetable sticks.
Frequently asked questions
1. How long can stuffed eggs be kept in the fridge?
Stuffed eggs last in the fridge for about 24 hours, covered. After that, the texture is not as pleasant, and the filling may release water from the pickles.
2. What can I use instead of pressed ham?
Any type of sliced deli meat or finely chopped boiled meat, even leftover cold roast if you have it. You can also try with tuna for a different version.
3. Can I make mayonnaise at home or is store-bought okay?
Store-bought mayonnaise is fine, but you can also use homemade mayonnaise as long as it’s not too liquid.
4. Can I use quail eggs for a mini version?
Yes, but you will need to adjust the quantities for the filling and be patient when filling them.
5. What type of yogurt is best?
A plain yogurt, not too runny, works well. If it’s too watery, let it drain for a few minutes.
Nutritional values
Approximate estimate for half a stuffed egg (from 10 pieces):
Calories: 80-90 kcal
Protein: 4-5 g
Fats: 6-7 g
Carbohydrates: 1-2 g
Values vary depending on the type of ham, mayonnaise, and yogurt used. Pickles and parsley add very few calories.
Storage and reheating
They keep well in the fridge, covered, until the next day. I do not recommend freezing or reheating them. For the best taste and texture, it’s best to consume them on the day they are made.
Ingredients: 5 boiled eggs, 150 g pressed ham, 150 g yogurt, 5 pickled cucumbers, 5 tablespoons mayonnaise, salt, pepper, parsley leaves
