Stuffing Recipes

Devilled Eggs - Stuffed Eggs recipe

This is a tasty recipe thatís really simple Ė itís great to serve as a starter or on a platter. You can also use the stuffing to stuff radicchio leaves or small circles of puff pastry for another tasty starter.


  • 10 eggs
  • 200g cream cheese
  • 4 spring onions
  • Half a red pepper
  • Half a green pepper
  • Half of one red onion
  • Handful of chopped parsley
  • 2 tsp. wholegrain mustard
  • Paprika
  • Salt and pepper


  1. Finely chop the red and green peppers, discarding any seeds or white pith. Chop the spring onions, discarding the tops and bottoms, into small rounds. Finely dice the red onion.

  2. Soften the cream cheese with a spoon until pliable. Add the peppers and onions and stir well. Add the mustard and around a tsp. of paprika, then season well. Give it a taste to check the seasoning and then add the parsley. Cover the mixture and put it into the fridge.

  3. Place the eggs in a large saucepan full of cold water. Bring the water to a boil and then cook the eggs for around 10 minutes Ė until they are hard-boiled.

  4. Once cooked, drain the eggs of hot water and sit them in cold water for at least 15 minutes to cool down.

  5. Peel the eggs and cut them in half lengthways. Remove the yolks. Depending on whether you like yolks or not, mash all of them or only some of them and combine with the stuffing you made earlier.

  6. Spoon the stuffing into the egg white halves and sprinkle with a little bit of paprika to serve. You could also chop up half of the egg whites and add them to the mixture before stuffing the egg white halves.

Author: Laura Young

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Published: February 24, 2011
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Published by Starsol