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Stuffed Eggs (for Christmas Eve)

Christmas Eve Dinner Snacks 60 min Medium 20 wyświetleń ~14.64 PLN - (0)
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Description

Classic stuffed eggs are an elegant, simple appetizer, perfect for Christmas Eve — delicate whites filled with a creamy, seasoned filling of yolks, mayonnaise, and mustard. The dish has a pleasant contrast between the creamy interior and the firm, white "boat," is visually impressive (it can be decorated with chives, capers, or slices of smoked salmon), and pairs well with other holiday dishes. Stuffed eggs are filling, have a nice, slightly tangy taste thanks to a bit of lemon juice, and the spices add depth of flavor. Preparation is relatively quick, and the result is great both served cold on a platter and as part of a larger buffet.

Składniki (10)

Servings:
6
  • Egg 6 szt.
  • Mayonnaise 60 g
  • Dijon mustard 15 g
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Chives 0.1 pęczków
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • Smoked salmon 100 g
  • Capers 20 g
  • Sweet paprika powder 1 łyżeczka
💰 Szacowany koszt dania: ~14.64 PLN (2.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the eggs

1

Place all the eggs (360 g = 6 pieces) in a pot in a single layer. Cover with cold water so that the water covers the eggs by about 2-3 cm. Add 1 teaspoon (about 5 g) of salt to the water — the salt helps reduce cracks and makes peeling easier later.

Ingredients: Egg, Salt
Use a medium-sized pot with a lid. The eggs should lie flat on the bottom, do not stack them on top of each other.
2

Place a pot over medium heat, cover with a lid, and bring the water to a boil. Once the water starts boiling, reduce the heat so that the water is just gently simmering (small, calm bubbles). From this point, cook the eggs for 9 minutes — this will give you a firm, well-cooked yolk, but not overcooked.

Ingredients: Egg
Use a medium burner, set the power to about 50-60% of maximum. Too vigorous boiling can cause cracks.
3

After 9 minutes, immediately drain the hot water and rinse the eggs with very cold water or place them in a bowl of icy water (add a few ice cubes). Keep them in the cold water for 8-10 minutes — this will stop the cooking process and make the eggs easier to peel.

Ingredients: Egg
Use a strainer or slotted spoon to remove the eggs. Immediate cooling is key for perfect yolks and easy peeling.
4

Peel the eggs: gently tap the egg against a hard surface, place it on the countertop, and starting from the larger end (where the air chamber is), remove the shell with your fingers. Rinse the peeled whites under cold water to remove any shell fragments.

Ingredients: Egg
Peel under running water or by holding the egg in a bowl of water — this helps separate the shell from the white. Try not to damage the white.

Filling

5

Cut each egg in half lengthwise with a sharp knife. Gently scoop out the yolks with a teaspoon and place them in a bowl. Put the egg whites on a plate, skin side down, to prevent them from drying out.

Ingredients: Egg
Use a sharp, thin knife and a small spoon for hollowing out. Work carefully to avoid scratching the egg white.
6

Mash the yolks with a fork until smooth. Add mayonnaise (60 g), Dijon mustard (15 g / 1 tablespoon), and lemon juice (15 ml). Mix vigorously with a fork or a small whisk until a uniform, creamy consistency is achieved. Taste and season with salt (about 1 pinch) and freshly ground pepper (1 pinch). If the filling is too thick, add 1-2 teaspoons of mayonnaise or a few drops of lemon juice to achieve the desired creaminess.

Ingredients: Mayonnaise, Dijon mustard, Lemon juice, Egg, Salt, Black pepper
Use a small bowl and a fork or a hand mixer on low speed. Mix until you achieve a smooth, non-grainy consistency — the filling should be spreadable but not too runny.
7

Finely chop the chives (10 g). Set aside a few of the prettiest stalks for decoration. You can also add finely chopped chives to the filling (about 1/2 the volume of the chopped material), gently mixing it with the mixture, or leave the chives just for sprinkling.

Ingredients: Chives
Use a sharp knife and a cutting board. Chop the chives directly over your workspace so the aroma doesn't dissipate too quickly.

Assembly and decoration

8

Filling the egg whites: fill the hollowed-out egg whites with the filling. You can use a teaspoon to scoop it in or transfer the filling to a piping bag with a large tip and pipe aesthetic mounds. Spread the filling evenly so that each half has a nice, smooth surface.

Ingredients: Egg, Chives, Sweet paprika powder
It's best to use a piping bag (or a small bag with the corner cut off) — the filling looks nicer that way. If you're using a teaspoon, wet it with water to make it easier to shape the portions.
9

Finishing and decoration: sprinkle the top of the stuffed eggs with a bit of sweet paprika (2 g — about 1 teaspoon) for color. Sprinkle with finely chopped chives. Optionally, decorate with a slice of smoked salmon (a piece on each half) and/or a single caper in the center of the filling — this will add festive elegance.

Ingredients: Sweet paprika powder, Chives, Smoked salmon, Capers
Additionally, you can add smoked salmon or capers — if you are using salmon, slice it thinly and arrange it aesthetically. Remember that capers are salty — season the filling sparingly with salt.

Serving

10

Arrange the stuffed eggs on a platter — preferably on a white plate, with lettuce leaves as a base (optional). Serve chilled, ideally after 15-30 minutes from preparation, to allow the flavors to meld.

Ingredients: Egg, Chives, Smoked salmon, Capers
For serving, use a flat platter or ceramic plate. If you are preparing a portion in advance, store it in the refrigerator covered with plastic wrap for up to 24 hours.

Fun Fact

💡

Stuffed eggs are a dish known in Europe for centuries — in the past, fillings were prepared with the addition of herbs, fish, or meat, and they were served on noble tables as elegant appetizers.

Best for

Wigilia Świąteczne przyjęcia Przyjęcia rodzinne

Tips

🍽️ Serving

Serve chilled, preferably on a white platter with a green accent (lettuce, arugula). Add small forks or toothpicks so guests can easily help themselves to portions. Optionally, serve alongside thinly sliced smoked salmon and rye bread.

🥡 Storage

Store in a glass container or covered with plastic wrap in the refrigerator for up to 24 hours. Longer storage is not recommended due to the mayonnaise and eggs. Before serving, take it out of the refrigerator 10-15 minutes in advance to bring it to room temperature.

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