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Colorful stuffed pink eggs garnished for a festive appetizer.

Stuffed Pink Eggs

Delightful stuffed pink eggs featuring a creamy filling, perfect for gatherings or a light meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 pieces
Course: Appetizer, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Eggs
  • 6 large large eggs Fresh, farm-raised eggs yield the best color and flavor!
Filling
  • 2 tablespoons mayonnaise Feel free to swap this with Greek yogurt for a healthier spin.
  • 1 teaspoon Dijon mustard Adds a lovely tang; adjust to your taste preference.
  • 0.5 teaspoon paprika For a warm, smoky flavor.
  • to taste various salt and pepper Essential for enhancing all the good flavors!
  • few drops none pink food coloring (optional) For that extra pop of color!
  • as needed none Fresh herbs (like dill or chives) for garnish Brighten up your dish with herbs!

Method
 

Cooking the Eggs
  1. Start by gently placing your eggs in a pot of water. Bring it to a boil, then reduce the heat and let them simmer for about 10 minutes.
  2. After boiling, transfer the eggs to an ice bath to cool.
  3. Once cool, carefully peel the eggs.
Preparing the Filling
  1. Slice the peeled eggs in half lengthwise. Remove the yolks and place them in a bowl.
  2. Add mayonnaise, Dijon mustard, paprika, salt, and pepper, and mix until creamy and well combined.
Assembling
  1. Spoon or pipe the filling back into the egg whites.
  2. Top with freshly chopped herbs and sprinkle more paprika on top for a colorful twist.
Chilling
  1. Return the stuffed eggs to the fridge for about 30 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Best enjoyed fresh within the first two days. Avoid freezing to prevent texture changes.