Stuffed Eggs

Stuffed Eggs


Recipe for the prep of excellent stuffed eggs with ham and horseradish filling, perfect as an Easter treat or for any of family celebration.

No. of servings


Ready in

50 min.






chicken egg 6 pcs

Hard boil the eggs (boiling for about 8-10 minutes), let it cool and peel it. Cut into the halves and take the egg yolks out.

2. Filling base

unsalted butter 3.5 oz (100 g)  processed cheese 3.5 oz (100 g)  tatar sauce 2.75 oz (80 g)  salt 0.75 tsp  ground black pepper 0.25 tsp

Mix soften butter with the processed cheese, tartar sauce, salt and pepper. If the eggs are smaller then 120 g butter is sufficient amount. Divide the filling into two parts.

Filling base

3. Ham filling

pork ham 3.5 oz (100 g)  salt  ground black pepper  lemon-juice

Mince the ham, mix with part of filling and season with lemon juice, pinch of salt and pepper.

Ham filling

4. Horseradish filling

horseradish 1 tsp  ground garlic 0.25 tsp

Mix the garlic with remaining filling and then flavour with the horseradish.

Horseradish filling


Fill the egg whites with the fillings by decorating confectionery bag. Decorate with parsley leaves, chive, red pepper, ham, just according to fantasy.

Bon appetit!

chicken egg6pcs6pieces
ground black pepper-
ground black pepper0.25tsp¼teaspoon
ground garlic0.25tsp¼teaspoon
pork ham3.5oz100grams
processed cheese3.5oz100grams
tatar sauce2.75oz80grams
unsalted butter3.5oz100grams


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