Stuffed eggs: a creamy filling of yolks, mustard and chives
Twelve egg halves with a filling of their own yolks pressed through a sieve with mayonnaise, mustard and chives, piped back into the whites. A few secrets: eggs not straight from the fridge, exactly 9 minutes in boiling water, iced water afterwards and yolks through a sieve so the filling is smooth as cream. Easter breakfast, a party starter or a quick supper.
Your own work in that: 20 min.
- Eggs boiling 10 min
- Cooling 5 min
- Filling and piping 20 min
Step by step
0 / 6 doneHard-boil the eggs
Take the eggs out of the fridge 20 minutes ahead. Lower them on a spoon into boiling salted water and cook exactly 9 minutes. The yolk sets but stays bright and creamy; after 12 minutes it greys at the edge and smells of sulphur.
Ingredients: 6 pcs eggs · 1 tsp salt
TipStarting in boiling water, not cold, gives a repeatable time, and the eggs peel more easily afterwards. A cold egg straight from the fridge cracks from the shock; hence the 20 minutes on the counter.
Into boiling water, nine minutesCool and peel
Transfer at once to a bowl of iced water for 5 minutes. Peel under water, starting from the blunt end with the air pocket: the shell comes off in sheets.
TipVery fresh eggs peel terribly, the membrane clings to the white. Week-old eggs peel cleanly. For stuffed eggs, buy a week ahead.
Iced water, peel from the blunt endHalve and remove the yolks
Cut the eggs lengthways with a thin knife, rinsing the blade after each cut so the whites stay clean. Scoop the yolks into a bowl with a teaspoon, set the whites hollow side up on a platter.
Lengthways, a clean knife, yolks into a bowlMake the filling
Press the yolks through a sieve with a spoon (or mash very thoroughly with a fork). Mix with the mayonnaise, mustard, finely chopped chives, finely diced pickle, salt and pepper into a smooth cream. It should be thick enough to hold its shape from a piping bag.
Ingredients: 3 tbsp mayonnaise · 1 tsp mustard · ½ bunch chives · 1 pcs brined pickled cucumber · ¼ tsp salt · ¼ tsp black pepper · ½ tsp sweet paprika · 3 pcs radishes
TipThe sieve is the difference between a lumpy filling and a velvety one. It takes a minute and shows in every bite.
Yolks through a sieve, mayonnaise, mustard, chivesPipe into the whites
Put the filling in a piping bag with a star nozzle (or a freezer bag with a corner cut off, or use a teaspoon) and pipe generously into each half: filling from 6 yolks plus additions is more than the yolks alone took up.
Piping bag, star nozzle, heapedGarnish and serve
Dust with paprika and chives, a slice of radish on each half. Serve chilled, with buttered bread. Filled, they keep covered in the fridge for up to a day; whites and filling stored separately, up to two days.
Paprika, chives, radish
Before you start
Polish-style, in the shell
Halve the boiled eggs lengthways in their shells with a sharp knife and scoop out the insides with a teaspoon. Chop finely, mix with soft butter, chives, a spoonful of breadcrumbs, salt and pepper, pack back into the shells, dip the filling side in breadcrumbs and fry filling-side down in butter for about 3 minutes, until golden. The warm, crisp supper version.
With salmon or ham
50 g smoked salmon or ham chopped very finely into the filling, and a teaspoon of lemon juice. Substantial, for a New Year's Eve table.
With horseradish
A teaspoon of grated horseradish instead of mustard: the Easter classic, right with white sausage and sour rye soup.
