Stuffed Eggs Recipe

Name: Stuffed Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 eggs; 8 oz. cooked ham, ground; 4 Tbsp. grated mild cheese; 4 Tbsp. sour cream; 2 tsp. mustard; salt and pepper; 2 tsp. chopped fresh dill or chives; 3 Tbsp. breadcrumbs; 2 Tbsp. butter, melted; 1 sprig parsley

Servings: persons

4 eggs
8 oz. cooked ham, ground
4 Tbsp. grated mild cheese
4 Tbsp. sour cream
2 tsp. mustard
salt and pepper
2 tsp. chopped fresh dill or chives
3 Tbsp. breadcrumbs
2 Tbsp. butter, melted
1 sprig parsley

1
Pierce a small hole in the large end of each egg shell and lower the eggs gently into boiling water.
2
As the water returns to the boil, roll the eggs around for 2 minutes to help set the yolks. Cook for a further 8 minutes.
3
Drain, then set in cold water until ready to shell.
4
Shell the eggs; halve them lengthwise and remove the yolks.
5
Mash the yolks with the remaining ingredients except the breadcrumbs, butter and parsley.
6
Pipe or spoon the mixture back into the whites.
7
Sprinkle the breadcrumbs on top and drizzle with melted butter.
8
Place under preheated broiler for about 3 minutes until crisp and golden brown.
9
Serve garnished with parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 eggs, 8 oz. cooked ham, ground, 4 Tbsp. grated mild cheese, 4 Tbsp. sour cream, and more.

Yes, Stuffed Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Eggs

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