Stuffed eggs

The simple, fast, cheap (we’re in crisis) and delicious appetizer, the stuffed eggs recipe is a basic recipe and you can add to it whatever you like (cheese, liver, fish, etc…). Although as I remember from my mother the best recipe is the one without too many flavors and blends in it. It is also one of the appetizers you do most often, especially if you do not want to complicate thinks too much with a festive meal.

Quantity: 12 pieces (of 6 eggs)
Difficulty: Easy
Preparation time: 15 min
Total preparation time: 30 min


6 eggs usually I get 12 eggs for a half set, but put as many eggs as you can fit on your plateau
White onion 1 pc
4 tablespoons sunflower oil
Mayonnaise 1 tablespoon + 100g for smearing over the eggs
1/3 teaspoons of salt to taste put
1/3 teaspoons of black pepper a teaspoon
1 clove garlic or a little garlic powder – however this is optional

Getting Started

1. Boil the eggs 10 minutes, then leave them about 20 minutes, even longer in cold water, then peel them.

2. Cut them in half and put their yolk in a separate bowl.

3. Cut the onion finely and fry it in oil until it gets lightly browned.

4. Put the onion, mayonnaise, salt and pepper over the yolks. Smash it with a fork and mix well. Taste for salt and pepper if you like it a bit spicier you can add garlic.

5. Put mixture back above the half-egg, rolled slightly and evenly distributed over the surface.

6. And here you can enhance their look making them exactly as you like and – you can put them with the filled side facing down or live them as they are and smear some mayonnaise over them and add some green leaves over it.
If you have time and inspiration can do many things like beetles, bees, mice, etc ….

Enjoy your meal!