The stuffed eggs are the perfect recipe for eating boiled eggs differently, insaporendole with a fresh and tasty filling of vegetables, yogurt, herbs and spices.
They are an easy to prepare appetizer, ideal in all seasons and excellent to serve cold, after having kept it in the refrigerator for at least 30 minutes. Stuffed eggs lend themselves to different reinterpretations and versions, there are, in fact, different variants: stuffed eggs with mayonnaise or stuffed eggs with tuna. We offer you eggs with a vegetarian filling , with a filling based on cucumbers and low-fat Greek yogurt.
Stuffed eggs on a diet
They are quick to prepare, in fact they are ready in half an hour and contain less than 100 calories per serving . They are therefore excellent if you have little time to cook, but want to enjoy a tasty and genuine dish. Accompany them with a portion of vegetables and a portion of carbohydrates and you will have a balanced dish in all its nutrients.
The nutritional benefits of eggs
The nutritional benefits of this recipe derive, of course, above all from the eggs :
- source of proteins of high biological value, they are rich in carotenoids, minerals such as zinc and iron, vitamins A, E, D and group B, in particular B12 , also called cobalamin, which strengthens nervous tissues, promotes the production of blood cells rossi and participates in the metabolism of proteins and lipids.
- The eggs are rich in antioxidants, such as ‘ oleic acid, omega 3 and omega 6 , useful to counteract the’ free radicals and consequent cellular oxidation, while the cholesterol share does not exceed 5% of the total.
- But two other ingredients also play their part in making stuffed eggs very beneficial to health
- The cucumber – very rich in water, then cleansing, moisturizing and ally against retention – and the greek yogurt fat, source of calcium and protein, easy to digest and low in calories.
Find out how to make the stuffed egg recipe
Portions 2 people
Calories per Person 95
Total Calories 190
- 2 eggs
- 1 pickled gherkin
- 1 teaspoon Greek yogurt thin
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon mustard in grains
- 3 drops Tabasco red
- to taste chives
Cook the eggs, starting from cold water, for 8 minutes from when it starts to boil.
Once cooked, dip the eggs in ice water and let them cool for 15 minutes.
Shell and cut them in half.
Transfer the egg yolks to a bowl, add the chopped gherkin, yogurt, oil, mustard, tabasco and chopped chives. Mix everything until it becomes a cream.
Transfer the mixture to a pastry bag with a star nozzle and fill the egg whites.
Decorate with chives.
Stuffed eggs with Tuna and other fillings
- 4 medium eggs
- 100 g Tuna in drained oil
- 2 level spoons Pickled capers
- 40 g Mayonnaise
- 1 pinch Salt
- to taste Pepper, sweet paprika, chives (to decorate)
First, prepare the boiled eggs . Let’s start with the basics. How long should the eggs boil? A saucepan of cold water with the eggs is placed on the fire. Once it comes to a boil, start counting 8-9 minutes. Also lower the heat. In this case, boiled the eggs for 10 minutes , so that they are perfect inside and there are no traces of not quite hard-boiled yolk.
Once ready, put them under cold water, dry them and let them cool for 10 minutes.
Stuffed eggs with tuna and mayonnaise
Cut the eggs in half lengthwise and remove the yolk , being careful not to damage the egg white, which will be your container. I use a teaspoon.
Put the egg yolks, drained tuna, capers, mayonnaise and 1 pinch of salt in a blender . Blend everything. If the cream is too dry, add a little more mayonnaise. The flavor depends on your tastes, see if you add or remove capers, if you also add an anchovy (I can’t stand it).
Put the cream in a pastry bag with a star spout and squeeze the hard-boiled eggs inside, creating the stuffed eggs .
Arrange on the serving dish together with the green salad, a sprinkling of finely chopped chives, pepper and sweet paprika. Keep in the fridge until ready to serve.
Do not prepare the eggs stuffed with tuna too much in advance , in order to prevent the mousse from drying out.
The remaining cream of the eggs stuffed with tuna, you can use it for croutons or to create other tempting canapés , perhaps with more tuna or ham on top, or other quick snacks.
You can also replace tuna with smoked salmon !
Hard-boiled eggs stuffed with tuna without mayonnaise
If you don’t want to put mayonnaise in the recipe above, you can replace it with cream cheese like philadelphia or with ricotta or Greek yogurt.
Stuffed deviled eggs with tuna without mayonnaise
4 eggs – 60 g of tuna in drained oil – 1 teaspoon of capers – 1 anchovy fillet – 10 black olives – a teaspoon of parsley – ½ chilli
Blend everything together with the firm yolks and fill.
Stuffed eggs with mascarpone and chives
4 eggs – 1/2 slice of homemade bread – 70 g mascarpone – 3 sprigs of thyme – 2 teaspoons of chives – 1 pinch of salt – 1 sprinkle of pepper
Mix the mascarpone with the chives and egg yolks, together with a pinch of salt and pepper. Stuff the hard-boiled eggs and decorate with home-made bread cut into squares and toasted in a pan for a few minutes with the thyme.
Stuffed Eggs with mushrooms
4 hard-boiled eggs – ½ finely chopped yellow onion – 2 tablespoons of olive oil – 150 g of sautéed champignon mushrooms – 2 tablespoons of mayonnaise
Brown the onion in oil for a few minutes, then add the drained sautéed mushrooms and a pinch of salt.
Put the egg yolks and mayonnaise in a blender and blend. Also add the onion with the champignon mushrooms and blend briefly, leaving the mushrooms in larger pieces. Fill the egg white shells with a teaspoon and decorate with parsley.
Stuffed eggs with olives
4 eggs – 2 tablespoons of mayonnaise – 80 g of tuna in drained oil – 20 pitted green olives – 1 teaspoon of capers
Blend everything together with the yolks of hard-boiled eggs and fill.