Under 15 Minutes

Stuffed Eggs

The real problem with stuffed eggs is peeling them without tearing the white. One simple rule solves it: lower the eggs into water that is already boiling rather than starting them cold, then move them straight into iced water. The shock loosens the shell and the white stays intact.

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Stuffed Eggs — the finished dish
Prep
5 min
Cook
10 min
Total
15 min
Servings
4
Level
Easy
Per serving
180 kcal

Ingredients

  • What to use instead

    Thick yogurt or cream cheese instead of sour cream gives a firmer filling.

Makes: 8 halves

Method

  1. Step 1: Boil the eggs

    Lower the eggs into boiling water with a spoon and cook for exactly 10 minutes over medium heat.

  2. Step 2: Chill in iced water

    Move them immediately into a bowl of cold water with ice for 2 minutes — after that they peel effortlessly.

  3. Step 3: Halve and scoop

    Peel the eggs, cut them lengthways and lift out the yolks with a teaspoon.

  4. Step 4: Make the filling

    Mash the yolks with a fork, add the finely grated cheese, sour cream, mustard, chopped dill and salt. Work to a smooth paste.

  5. Step 5: Fill the whites

    Fill the halves with a spoon, or pipe them for a neater finish.

  6. Step 6: Serve

    Dust with paprika, top with dill and serve chilled.

Tips & variations

  • Tip

    A grey-green ring around the yolk means overcooked eggs — 10 minutes is plenty.

  • Variation

    Add a spoon of flaked salmon, sardines or chopped fried mushroom to the filling; all three work.

  • Swap

    Thick yogurt or cream cheese instead of sour cream gives a firmer filling.

  • Storage

    Keep covered in the fridge up to 2 days, though they are best fresh.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 4 servings
Energy180 kcal720 kcal
Protein11 g44 g
Fat14 g56 g
Carbohydrates2 g8 g

Approximate values calculated from standard ingredient data.

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