Stuffed eggs with mustard and ham for Easter breakfast

Stuffed eggs with mustard and ham for Easter breakfast

Portions: 3 persons | Preparation time: 22 minutes

This cold egg appetizer is super quick and tastes really delicious. The eggs are boiled and stuffed with a filling of egg yolk, pickles, ham, mustard and mayonnaise. This egg snack is great for Easter breakfast or Easter brunch.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )
Stuffed eggs with mustard and ham for Easter breakfast
Stuffed eggs with mustard and ham for Easter breakfast

Portions: 3 persons | Preparation: 22 minutes

This cold egg appetizer is super quick and tastes really delicious. The eggs are boiled and stuffed with a filling of egg yolk, pickles, ham, mustard and mayonnaise. This egg snack is great for Easter breakfast or Easter brunch.

Please review recipe:

Ø 5 out of 5 stars ( 5 votes )

Season: Easter | Region: Europe | Preparation: Cold preparation, Cooking | Menu: Breakfast, Snacks | Cuisine: German recipes

Ingredients

  • 6 eggs, hard-boiled
  • 60g ham
  • 2 pickles
  • 2 tbsp mustard
  • salt, to taste
  • pepper, to taste
  • 1-2 tbsp mayonnaise

Instructions

  1. Boil the eggs hard, rinse with cold water and allow to cool completely.
  2. Dice the ham and gherkins.
  3. Peel the eggs and cut in half.
  4. Carefully remove the yolk and place in a bowl.
  5. Place the empty egg white halves on a plate.
  6. Mash the egg yolks to a pulp and season with mustard, salt and pepper.
  7. Stir in the ham and gherkins and fill the egg halves with the egg yolk mixture.
  8. Refrigerate the filled eggs for 1 hour and serve garnished with parsley.

Utensils

  • egg cooker
  • cutting board
  • knife
  • bowl