Filled eggs with herbs as a lovingly prepared Easter recipe for brunch, holidays and family dinners
Easter Recipe

Stuffed eggs with herbs

Hard boiled eggs are halved, the egg yolks are stirred creamy with mayonnaise, yoghurt, mustard and herbs and filled back into the egg white halves. The filling is smooth when the egg yolks are finely crushed; dose lemon juice and salt only afterwards. Capers, paprika or finely chopped cucumbers give the cream a different flavour profile.

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Total time 30 min
Calories 210 kcal
Servings 6 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Filled eggs with herbs step by step

The filling is smooth when the egg yolks are finely crushed; dose lemon juice and salt only afterwards. Hardly boiled eggs are halved, the egg yolks are mixed creamy with mayonnaise, yoghurt, mustard and herbs and filled back into the egg white halves. Capers, paprika or finely chopped cucumbers give the cream a different flavour profile.

Quick Dinners Breakfast Easter Recipes Vegetarian Dinners

Recipe

Stuffed eggs with herbs

Hard boiled eggs are halved, the egg yolks are stirred creamy with mayonnaise, yoghurt, mustard and herbs and filled back into the egg white halves. The filling is smooth when the egg yolks are finely crushed; dose lemon juice and salt only afterwards.

Ingredients

6 servings

Method

  1. 1

    Prepare ingredients

    Cut the hard boiled eggs, halve lengthwise and gently dissolve the egg yolks. Cut chives and parsley finely and measure mayonnaise, yoghurt, mustard and lemon juice for filling.

  2. 2

    Prepare

    Hard boiled eggs are halved, the egg yolks are stirred creamy with mayonnaise, yoghurt, mustard and herbs and filled back into the egg white halves.

  3. 3

    Check for doneness

    The filling is smooth when the egg yolks are finely crushed; dose lemon juice and salt only afterwards.

  4. 4

    Serving

    Sprinkle the herb filling in the egg white halves or use with two small spoons. Cold until serving and garnish with parsley and little paprika on the plate.

Kitchen know-how

Tips for Stuffed eggs with herbs

Important for stuffed eggs with herbs

The filling is smooth when the egg yolks are finely crushed; dose lemon juice and salt only afterwards.

Variations

How to adapt this recipe

Capers, paprika or finely chopped cucumbers give the cream a different flavour profile.

Nutrition per serving

210kcal
3.0 gCarbohydrates
13.0 gProtein
16.0 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Stuffed eggs with herbs

Weigh the eggs, prepare mayonnaise and prepare yoghurt separately. Start the main cooking process for stuffed eggs with herbs only afterwards.

The filling is smooth when the egg yolks are finely crushed; dose lemon juice and salt only afterwards.

Cool stuffed eggs covered with herbs. Important for the texture: The filling becomes smooth when the egg yolks are finely crushed; dose lemon juice and salt only afterwards. Eat leftovers if possible on the following day.

Capers, paprika or finely chopped cucumbers give the cream a different flavour profile.

Keep cooking

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