Stuffed Eggs

A classic, creamy stuffed eggs recipe with a smooth yolk filling, tangy seasoning, and simple steps for a quick appetizer or light meal.

Stuffed Eggs are a simple, elegant, and versatile dish perfect for appetizers, snacks, brunch tables, or a light meal. This version combines a smooth, seasoned yolk filling with a tender egg white base for a classic result that is easy to prepare and always satisfying. You can serve them chilled or at room temperature, making them ideal for entertaining or everyday cooking.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon lemon juice
• 1 tablespoon finely chopped chives
• Salt to taste
• Black pepper to taste
• Paprika for garnish
• Fresh parsley for garnish, optional

Instructions

1. Place the eggs in a saucepan and cover with cold water.
2. Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 9 to 10 minutes.
3. Transfer the eggs to an ice bath and let them cool completely before peeling.
4. Slice each egg in half lengthwise and remove the yolks carefully.
5. Mash the yolks in a bowl until smooth.
6. Add the mayonnaise, mustard, lemon juice, chives, salt, and black pepper. Mix until creamy and well combined.
7. Spoon or pipe the filling back into the egg white halves.
8. Sprinkle with paprika and garnish with parsley if desired.
9. Chill for at least 15 minutes before serving for the best texture and flavor.