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Stuffed eggs, seven different recipes for weekend snacks

22 mayo, 2021

There are dishes and meals that are closely associated with different times of the year. Spoon dishes in the cold months, barbecues in spring and deviled eggs in summer. That is why our section of proposals for peck the weekend it is dedicated to the latter. Seven different recipes for deviled eggs so that you enjoy them as you like best.

Stuffed with tuna, bonito, peppers, guacamole, prawns, with mayonnaise or tomato sauce, colored black and much more. Between these seven stuffed egg recipes there is to choose from and it is more than likely that you will find one of your liking. We are going to start boiling water right now, we have a crazy desire to eat them. Maybe we can come up with a new version, who knows!

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Classic stuffed eggs

classic stuffed eggs

Cook the eggs and peel them once cold. We open them in half and remove all the yolks being careful not to break the whites. In a separate bowl we put the yolks, reserving one, the very well drained bonito, the chopped bell pepper, three tablespoons of mayonnaise and a pinch of salt. We mix everything very well with the help of a fork, while pressing so that the ingredients fall apart a little. We fill each half of the egg with this mixture. Cover with a little mayonnaise and garnish with some strips of pepper and grated egg yolk. We keep covered in the fridge until the right moment to consume. They are much richer if we make the mayonnaise ourselves.

More details of the recipe, here.

Guacamole stuffed eggs

guacamole stuffed eggs
  • Ingredients for four halves: 2 eggs, half an avocado, 2 teaspoons of chopped fresh coriander, salt and ground black pepper.

  • Elaboration: To start we boil two eggs (or the amount you want to do) in water for about 10 minutes. We remove them from the water and let them cool. When they are very cold, we peel them, cut them in two and remove the yolks. We reserve the clear ones that we will refill. We put the egg yolks in a container to which we add the previously peeled, cut and crushed avocado. Finely chop the coriander and add it to the avocado. Season with salt and pepper and mix very well until everything is perfectly integrated. At this point you can add a bit of minced chili if you want a spicy version of these eggs. With a spoon we fill each half egg with the guacamole that we have just prepared. When we finish filling all the eggs we cover them with a cellophane paper and put them in the refrigerator for about half an hour before serving.

More details about the recipe, here.

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Black eggs stuffed with tuna, surimi and prawns

Black Eggs
  • Ingredients for two units: 2 eggs at room temperature, 15 ml of white wine vinegar, 300 ml of Modena vinegar, 40 g of tuna in oil, 2 crab sticks or surimi, 4 cooked prawns, 20 g of mayonnaise, salt and chives to decorate.

  • Elaboration: Cook the eggs for 10-12 minutes in a saucepan with water, a pinch of salt and the white wine vinegar. For a couple of minutes, we stir the eggs in the water, with great care. With this we manage to center the yolk. We remove and cool in cold water until completely cooled before peeling thoroughly, without leaving traces of the membrane that covers them. We put the eggs in a glass jar and add the Modena vinegar. We close and let it rest in the fridge for a minimum of 12 hours and a maximum of 24. During this time we turn them a couple of times, so that the color remains uniform. We remove the eggs from the vinegar (which we can reuse) and rinse them well so that they are not vinegar. We cut the upper part of the eggs and remove the cooked yolk, reserving a little for decoration. We mix it with the tuna, well drained, the chopped crab sticks or surimi, the chopped prawns and the mayonnaise. Season to taste and place the mixture in a pastry bag. Fill the eggs and decorate with the grated reserved yolk and the chopped chives before serving.

More details of the recipe, here.

Deviled eggs

Deviled eggs
  • Ingredients for four people: 8 eggs, 6 tablespoons of mayonnaise, 1.5 tablespoons of Dijon mustard, hot chili sauce to taste, paprika to taste, chopped chives, salt and ground black pepper.

  • Elaboration: We prepare a bowl with water and some ice cubes. Then we cook the eggs for ten minutes and remove them from the heat, letting them rest for five more minutes in the water. Once the time has passed, we put them in the ice water so that the shell comes out perfectly. We remove the shell and cut them in half, removing the yolk. In a bowl, mash the cooked egg yolks with a fork and add the mustard, mayonnaise, and hot chili sauce to our liking, and season. We put the filling in a pastry bag with a curly nozzle, distribute it among the cooked egg whites and sprinkle with powdered paprika and chopped chives. Serve them cold.

More details about the recipe, here.

Eggs gratin with piquillo and anchovy

eggs gratin with piquillo and anchovy
  • Ingredients for 12 halves: 6 eggs, 2 piquillo peppers, 3 anchovies, 12 teaspoons of tomato sauce, 100 g of grated cheese and 20 g of butter.

  • Elaboration: Cook the eggs in water for 10 minutes from the start of the boil. We pass them through cold water and peel carefully not to break the white. We cut lengthwise when they are completely cold. We reserve the whites and remove the yolks to crush them together with the piquillo peppers, the finely chopped anchovies and the butter. We have to obtain a homogeneous mass. We introduce the mixture in a pastry bag and fill in the whites of the hard-boiled eggs. We spread a teaspoon of tomato sauce over each egg and sprinkle it with grated cheese. Gratin about 5 minutes and serve immediately.

More details about the recipe, here.

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Tuna stuffed eggs

tuna stuffed eggs
  • Ingredients for 8-12 halves: 4-6 eggs, 1 medium potato, 2 cans of bonito in oil, 1 bell pepper, 10 green olives, 3 anchovies, 1/2 onion, 2 tablespoons of mayonnaise and salt.

  • Elaboration: We put the potato to boil, for about 20 minutes, in salted water. And we cook the eggs too, 10 minutes in salted water. At the end of the time of both we refresh them so that they do not continue to cook. On the other hand, we chop all the ingredients and put them in a bowl. In addition, we add the egg yolks (which we will have cut in half to remove them previously) and the chopped potatoes. With a mixer we make a puree with all the ingredients and finally we add the mayonnaise. Let cool and then with a pastry bag and a curly nozzle fill the eggs.

More details of the recipe, here.

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Eggs stuffed with cod pate and peppers

eggs stuffed with cod and pepper pâté
  • Ingredients for eight halves: 4 hard-boiled eggs, 200 g of fresh or desalted cod, a small can of roasted peppers, a tablespoon of yogurt or fresh cheese, salt, oil and pepper.

  • Elaboration: We start by mashing the cod together with the red peppers and a tablespoon of yogurt or fresh cheese. We also add a splash of oil to the mixture, a pinch of pepper and adjust the salt. Depending on whether we want a less or thicker texture, we add a little more yogurt or not. On the other hand, we remove the shells from the eggs, cut them in half lengthwise and carefully empty the yolks, which we will add to the pate, crushing again. Now it only remains to fill the halves of the eggs with the pate, decorate and serve, decorating with a little parsley or mint.

More details of the recipe, here.

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