Stuffed eggs

I ended up making stuffed eggs with cream cheese after discovering, just before guests arrived, that I hadn’t bought any pâté. I used what I had on hand: fresh cheese. This recipe is familiar to me; I’ve made it several times when I needed something quick for cold platters or simply wanted to switch up the classic eggs with pâté. I found that they turn out just as good, and the cheese gives a lighter flavor.

Quick Info

Total Time: approximately 45 minutes
Preparation Time: 15-20 minutes
Cooking Time (boiling eggs): 10-15 minutes
Servings: 8 stuffed eggs (16 halves)
Difficulty: easy
Recipe Type: cold appetizer, suitable for platters or quick snacks

Ingredients

8 eggs
Salt
White pepper to taste

For the filling:
Egg yolks from the 8 eggs
2-3 tablespoons fresh cheese (like Delaco or similar)
1 tablespoon fresh dill, finely chopped
2-3 tablespoons mayonnaise with sour cream

For the mayonnaise sauce:
1 raw egg yolk
1 boiled egg yolk
100-150 ml sunflower oil
Salt to taste
2-3 tablespoons thick sour cream

Instructions

1. Boil the eggs in salted water for 10-15 minutes. Once cooked, quickly run them under cold water and let them cool for a few minutes.

2. Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.

3. Mash the yolks with a fork, adding salt and white pepper to taste. Add the fresh cheese and mix with a spoon or fork until the mixture is smooth. There's no need to overmix; the paste can remain slightly chunky.

4. For the mayonnaise sauce, mash a boiled yolk with a fork, then add the raw yolk and mix well. Start pouring in the oil gradually, stirring continuously until the mixture thickens and turns into mayonnaise. Add salt to taste and finally 2-3 tablespoons of thick sour cream. Mix until the sauce is smooth.

5. Take 2-3 tablespoons of the mayonnaise sauce and mix it into the yolk and cheese mixture. Add the chopped dill and mix again.

6. Place the filling in a piping bag or a corner-cut plastic bag (a spoon works too if you’re not in the mood for decoration) and fill each egg white half.

7. On a platter, spread the remaining mayonnaise sauce (enough to lightly cover the base). Arrange the stuffed eggs on top, with the filled side facing up.

8. Chill in the fridge if you have time, but they can be served immediately.

Why I make this recipe often

This recipe quickly saves the day when I don’t have pâté or when I want to use up leftover cheese in the fridge. It’s simple, doesn’t require special techniques, and works for those who aren’t fans of pâté or liver. I like that they can be prepared quickly, without any hassle.

Tips and Variations

Tips

Boil the eggs just enough for them to be hard, but don’t overcook them, or the yolks will turn gray around the edges.
If you want a smoother paste, pass the yolks and cheese through a sieve.
If you have a piping bag, you can create more attractive fillings, but it’s not mandatory.

Substitutions

Fresh cheese like Delaco can be replaced with any soft cottage cheese that isn’t too salty.
Thick sour cream can also be 20%, it doesn’t have to be very rich.
White pepper can be omitted or replaced with black pepper, but white doesn’t color the cream.

Variations

You can add more dill if you like the flavor.
Instead of dill, a bit of parsley works too, but the final taste will change.
If you want a thicker filling, you can add a teaspoon of mustard, though it’s not in the basic recipe.

Serving Ideas

Stuffed eggs can be placed over a thin layer of mayonnaise sauce. They can be served directly from the fridge or at room temperature, as long as they aren’t left out too long. They pair well with raw vegetables or on a platter with other appetizers.

Frequently Asked Questions

Can I make mayonnaise with just raw egg?

This recipe uses one raw yolk and one boiled for stability. If you’re not comfortable with raw egg, you can use store-bought mayonnaise, but the taste will be slightly different.

How long can I keep stuffed eggs in the fridge?

It’s best to consume them the same day, especially since they contain raw egg and sour cream. If they do remain, they can be kept in the fridge for 12-24 hours, but no longer.

What do I do if the filling turns out too soft?

If the filling is too soft, add a bit more cheese or yolk. If it’s too thick, add more sour cream or a teaspoon of mayonnaise.

Can I use other herbs instead of dill?

Yes, parsley or chopped green onions work, but the taste will be different.

Can I replace the cheese with something else if I don’t have any at home?

Fresh cheese is important for consistency. If you don’t have any, you can try cream cheese or ricotta, but not hard cheeses.

Nutritional Values

Estimation for half a stuffed egg (without additional decoration):

Calories: 60-70 kcal
Protein: 3-4 g
Fat: 5-6 g
Carbohydrates: under 1 g

A serving with 2-3 halves of egg will have approximately 180-210 kcal, depending on how much mayonnaise and sour cream you use. Values are approximate and depend on the type of cheese and how much oil you use in the mayonnaise.

Storage and Reheating

Stuffed eggs with cheese and mayonnaise do not keep well for several days, especially since they use raw egg in the sauce. The safest bet is to make and consume them the same day. Reheating is not recommended; they are served cold or at room temperature. If there are leftovers, keep them in the fridge, covered, and consume within 24 hours.

 Ingredients: 8 boiled eggs filling: the yolks from the 8 eggs, salt and white pepper to taste, 2-3 tablespoons of fresh cheese from Delaco, 1 tablespoon of finely chopped fresh dill, 2-3 tablespoons of mayonnaise sauce with sour cream. For the mayonnaise sauce: 1 raw yolk, 1 boiled yolk, 100-150 ml of sunflower oil, salt to taste, 2-3 tablespoons of sour cream.

 Tags:  stuffed eggs