Whenever I have extra eggs or need something quick for a meal with friends, I make deviled eggs. They are ready without much hassle and can be prepared with what I have on hand. I've made them many times, sometimes simply, other times adding whatever I have in the fridge. For me, the good part is that you can chill them until serving, and the pate filling is creamy and filling.
Quick Info
Total time: about 30 minutes
Preparation time: 10-15 minutes
Egg boiling time: 10 minutes
Servings: 10 halves of stuffed eggs (approx. 5 people as a snack)
Difficulty: easy
Recipe type: cold appetizer, quick snack
Ingredients
5 eggs (for 10 halves)
1 chicken pate (small jar or classic can)
Salt (to taste)
Pepper (to taste)
2 teaspoons of mustard
1 teaspoon of oil
1 yolk from one of the boiled eggs
(optional) a little salty cheese
Preparation method
1. Boil the eggs in cold water. When they start to boil, let them cook for about 10 minutes.
2. Drain the hot water and cool the eggs under cold running water. Carefully peel them so they don’t crack too much.
3. Cut each egg lengthwise to obtain two halves.
4. Carefully remove the yolks and place them in a bowl. Keep the whites intact for filling.
5. From the removed yolks, use one yolk for the filling. Mash it well with a fork.
6. Mix the mashed yolk with the pate, mustard, and oil. Add salt and pepper to taste. If you want, you can also add salty cheese to a few halves.
7. Fill each half of the white with the obtained mixture. I use a teaspoon, but you can also use an improvised piping bag.
8. Arrange the stuffed eggs on a plate and refrigerate for at least 30 minutes to let the flavors meld. They can be served straight from the fridge.
Why I make this recipe often
It doesn’t require special planning and is easy to adjust to what I have in the kitchen. The filling comes together quickly and doesn’t dry out, and the eggs hold up well in the fridge. They work for any kind of meal, from a quick dinner to a gathering with more guests.
Tips and variations
Tips
If the eggs don’t peel easily, let them sit in cold water for a bit after boiling.
When mixing the filling, mash it well to avoid lumps of yolk.
If you’re making more eggs, adjust the amounts of pate, mustard, and oil to your eye.
Substitutions
You can use pork or beef pate, not just chicken, but the taste will be a bit stronger.
For a pate-free version, you can just use yolk with salty cheese and a bit of butter.
If you don’t have mustard, it can be omitted, but it will lack acidity.
Variations
In some halves, I add salty cheese to the mixture. It goes well with feta or telemea.
You can add dill or chopped parsley if you want something more aromatic.
The filling can be piped if you want a more festive look.
Serving ideas
They can be served cold as an appetizer or snack at festive meals.
They look good on platters alongside other cold cuts or vegetables.
They go well with toast or simple crackers.
Frequently asked questions
What type of pate should I use for deviled eggs?
I most often use chicken pate, but you can also use pork or beef pate. It’s important that it’s soft enough to mix easily with the yolk.
How long can stuffed eggs stay in the fridge?
They keep well for about a day, maximum two, in the fridge, covered with plastic wrap. After a longer time, the whites may dry out.
Can I make the filling in advance?
Yes, you can mix the filling and keep it in the fridge for a few hours, then fill the eggs just before serving.
Can I freeze stuffed eggs?
I do not recommend it. The whites become rubbery upon thawing and the texture of the filling changes.
How much pate do I need for 5 eggs?
Usually, a classic can or a small jar of pate is enough for 10 halves of eggs. If you make more, double the amounts.
Nutritional values
Approximately, for half a stuffed egg: 70-80 kcal, 4 g protein, 6 g fat, 1-2 g carbohydrates. Values vary depending on the pate and how much mustard or oil you use. Salty cheese adds extra protein and fat.
Storage and reheating
Stuffed eggs should only be stored in the fridge, covered. I recommend consuming them within 24-36 hours. They are not suitable for reheating; they are served cold. If you want to transport them, keep them well covered and as cool as possible.
Quick Info
Total time: about 30 minutes
Preparation time: 10-15 minutes
Egg boiling time: 10 minutes
Servings: 10 halves of stuffed eggs (approx. 5 people as a snack)
Difficulty: easy
Recipe type: cold appetizer, quick snack
Ingredients
5 eggs (for 10 halves)
1 chicken pate (small jar or classic can)
Salt (to taste)
Pepper (to taste)
2 teaspoons of mustard
1 teaspoon of oil
1 yolk from one of the boiled eggs
(optional) a little salty cheese
Preparation method
1. Boil the eggs in cold water. When they start to boil, let them cook for about 10 minutes.
2. Drain the hot water and cool the eggs under cold running water. Carefully peel them so they don’t crack too much.
3. Cut each egg lengthwise to obtain two halves.
4. Carefully remove the yolks and place them in a bowl. Keep the whites intact for filling.
5. From the removed yolks, use one yolk for the filling. Mash it well with a fork.
6. Mix the mashed yolk with the pate, mustard, and oil. Add salt and pepper to taste. If you want, you can also add salty cheese to a few halves.
7. Fill each half of the white with the obtained mixture. I use a teaspoon, but you can also use an improvised piping bag.
8. Arrange the stuffed eggs on a plate and refrigerate for at least 30 minutes to let the flavors meld. They can be served straight from the fridge.
Why I make this recipe often
It doesn’t require special planning and is easy to adjust to what I have in the kitchen. The filling comes together quickly and doesn’t dry out, and the eggs hold up well in the fridge. They work for any kind of meal, from a quick dinner to a gathering with more guests.
Tips and variations
Tips
If the eggs don’t peel easily, let them sit in cold water for a bit after boiling.
When mixing the filling, mash it well to avoid lumps of yolk.
If you’re making more eggs, adjust the amounts of pate, mustard, and oil to your eye.
Substitutions
You can use pork or beef pate, not just chicken, but the taste will be a bit stronger.
For a pate-free version, you can just use yolk with salty cheese and a bit of butter.
If you don’t have mustard, it can be omitted, but it will lack acidity.
Variations
In some halves, I add salty cheese to the mixture. It goes well with feta or telemea.
You can add dill or chopped parsley if you want something more aromatic.
The filling can be piped if you want a more festive look.
Serving ideas
They can be served cold as an appetizer or snack at festive meals.
They look good on platters alongside other cold cuts or vegetables.
They go well with toast or simple crackers.
Frequently asked questions
What type of pate should I use for deviled eggs?
I most often use chicken pate, but you can also use pork or beef pate. It’s important that it’s soft enough to mix easily with the yolk.
How long can stuffed eggs stay in the fridge?
They keep well for about a day, maximum two, in the fridge, covered with plastic wrap. After a longer time, the whites may dry out.
Can I make the filling in advance?
Yes, you can mix the filling and keep it in the fridge for a few hours, then fill the eggs just before serving.
Can I freeze stuffed eggs?
I do not recommend it. The whites become rubbery upon thawing and the texture of the filling changes.
How much pate do I need for 5 eggs?
Usually, a classic can or a small jar of pate is enough for 10 halves of eggs. If you make more, double the amounts.
Nutritional values
Approximately, for half a stuffed egg: 70-80 kcal, 4 g protein, 6 g fat, 1-2 g carbohydrates. Values vary depending on the pate and how much mustard or oil you use. Salty cheese adds extra protein and fat.
Storage and reheating
Stuffed eggs should only be stored in the fridge, covered. I recommend consuming them within 24-36 hours. They are not suitable for reheating; they are served cold. If you want to transport them, keep them well covered and as cool as possible.