Baked Stuffed Eggs
Elevate your appetizer game with these irresistible Baked Stuffed Eggs—a gourmet twist on classic deviled eggs. Featuring creamy yolks blended with a rich, homemade cheese sauce, these eggs are stuffed, topped with a golden breadcrumb-Parmesan crust, and baked to perfection. The subtle kick of paprika, the crunch of toasted breadcrumbs, and the fresh pop of parsley make this dish a standout addition to any brunch, holiday gathering, or elegant dinner party. With a prep time of just 20 minutes, this crowd-pleasing recipe is perfect for impressing guests and pairs beautifully with seasonal salads or light entrées.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 Large eggs
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
- 1 cup Milk
- 1 cup Parmesan cheese, grated
- 1 cup Breadcrumbs
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat to low and simmer for 10 minutes. Then, transfer the eggs to a bowl of ice water to cool.
Peel the hard-boiled eggs, cut them in half lengthwise, and carefully remove the yolks. Place the yolks in a small bowl and set the egg whites aside on a baking dish.
In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute to make a roux. Gradually whisk in the milk and cook until the mixture thickens, about 2-3 minutes.
Remove the saucepan from the heat and add half of the Parmesan cheese, the salt, black pepper, and paprika. Stir until smooth.
In the bowl with the egg yolks, mash them with a fork. Add the prepared cheese sauce and stir until fully combined.
Spoon or pipe the yolk mixture back into the egg whites, mounding it slightly.
In a small bowl, mix the breadcrumbs, remaining Parmesan cheese, and chopped parsley. Sprinkle this mixture evenly over the stuffed eggs.
Drizzle a small amount of olive oil over the breadcrumbs to help them crisp up.
Bake the stuffed eggs in the preheated oven for 15 minutes, or until the tops are golden brown and bubbly.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1280 mg | 427% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 12.2 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 1383 mg | 106% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
