Eastern European Stuffed Eggs
Elevate your appetizer game with these Eastern European Stuffed Eggs, a bold and flavorful twist on classic deviled eggs. Perfectly hard-boiled eggs are filled with a creamy, tangy mixture that combines mayonnaise, Dijon mustard, and prepared horseradish for a zesty kick. The addition of finely chopped pickles, minced red onion, and fresh dill infuses every bite with Eastern European-inspired flavors, while a sprinkle of smoked paprika offers a hint of smoky sophistication. Quick to prepare in just 25 minutes, these stuffed eggs are the ultimate crowd-pleaser—ideal for holiday spreads, brunch gatherings, or as a refreshing snack. Serve them chilled for maximum flavor and an irresistible fusion of textures!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon horseradish (prepared, not raw)
- 0.5 teaspoon smoked paprika
- 1 tablespoon fresh dill (chopped)
- 2 tablespoons pickles (finely chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon red onion (finely minced)
Instructions
Place the eggs in a medium saucepan and cover them with water. Bring the water to a boil over medium-high heat.
Once the water is boiling, reduce the heat to low and let the eggs simmer for 10 minutes.
After cooking, transfer the eggs to a bowl of ice water to cool for about 5 minutes. This makes them easier to peel.
Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a small mixing bowl.
Mash the yolks with a fork until they’re finely crumbled.
To the bowl with the yolks, add mayonnaise, dijon mustard, horseradish, smoked paprika, fresh dill, chopped pickles, salt, black pepper, and minced red onion. Mix until smooth and well combined.
Spoon or pipe the filling back into the egg white halves, mounding it slightly for an attractive presentation.
Sprinkle additional smoked paprika and fresh dill on top for garnish, if desired.
Refrigerate the stuffed eggs for at least 15 minutes before serving to allow the flavors to develop.
Serve chilled as an appetizer or a side dish.
Nutrition Facts
Calories |
775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 2120 mg | 92% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 183 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 502 mg | 11% | |
*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.
