Best 3 Baked Stuffed Eggs Recipes

If you're looking for a delightful and versatile appetizer or snack, look no further than baked stuffed eggs. These colorful and flavorful treats are a classic party food that can also be enjoyed as a light lunch or brunch. With endless variations and fillings to cater to any taste preference, baked stuffed eggs are a culinary canvas just waiting to be explored. From classic fillings like tuna and mayonnaise to creative combinations such as avocado and bacon, the possibilities are limitless. So gather your ingredients, preheat your oven, and let's embark on a delicious journey of creating the perfect baked stuffed eggs.

Let's cook with our recipes!

BAKED STUFFED EGGS

Baked Stuffed Eggs image

Meet the Cook: Lucky for me, the man I married was patient. As a young bride, I could hardly boil water! (Now, 42 years later, he and I have three grown daughters and six grandchildren.) This make-ahead egg dish is wonderful for potlucks. -Lorraine Bylsma, Eustis, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

STUFFED EGGS:
8 hard-boiled large eggs
3 to 4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
SAUCE:
1/2 cup chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Steps:

Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Stuff or pipe into egg whites; set aside. , In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11x7-in. baking pan. , Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 252mg cholesterol, Sodium 580mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

BAKED STUFFED EGGS

Baked Stuffed Eggs image

Make and share this Baked Stuffed Eggs recipe from Food.com.

Provided by NovaLee

Categories Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 hardboiled egg
3 -4 tablespoons sour cream
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Steps:

Slice eggs in half lengthwise, remove yolks, set whites aside.
In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
set aside.
In a saucepan saute onion in butter until tender.
Add soup and sour cream mix well.
Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
Sprinkle with cheese and paprika.
Cover and chill overnight.
Remove 30 minutes before baking.
Bake uncovered at 350 for 25-30 minutes.

STUFFED/BAKED BELL PEPPERS WITH CHICKPEA MASH, EGGS AND HARISSA RECIPE

Stuffed/Baked Bell Peppers with Chickpea Mash, Eggs and Harissa Recipe image

Provided by dtrumble

Number Of Ingredients 14

Ingredients

6 item(s) uncooked bell pepper(s), assorted colors
2 spray(s) cooking spray
1 medium uncooked onion(s), diced
3 ⁄4 tsp table salt, or to taste (divided)
1 ⁄2 tsp black pepper, or to taste (divided)
1 ⁄2 tsp ground turmeric
1 ⁄2 tsp garlic powder
1 ⁄4 tsp ground cumin
1 ⁄4 tsp ground cinnamon
3 cup(s) fresh baby spinach, chopped
3 ⁄4 cup(s) canned drained chickpeas, rinsed, drained, mashed slightly with a fork
6 large egg(s)
6 tsp chives, or cilantro, minced
6 Tbsp harissa paste, mild or hot

Steps:

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil (or coat pan with cooking spray). 2. Slice a lengthwise piece off each pepper so stem and bottom remain intact; reserve cut pieces of pepper. Carefully scoop out membrane and seeds from peppers (use a melon baller if you have one) and set on prepared pan, cut-side up. Loosely cover peppers with aluminum foil; bake 15 minutes. 3. Meanwhile, dice reserved pepper pieces. Coat a large nonstick skillet with cooking spray; warm over medium-low heat. Add diced pepper, onion, 1/2 tsp salt and 1/4 tsp black pepper to skillet; saute until tender, 5-10 minutes. Add turmeric, garlic powder, cumin and cinnamon; toss to combine and heat for 30 seconds. Add spinach and chickpeas; toss to combine and remove from heat. 4. Remove peppers from oven. Reduce heat to 375°F. Divide chickpea mixture evenly among peppers; crack an egg onto each pepper, and sprinkle with salt and black pepper. Bake, uncovered, until egg whites set completely, about 20 minutes. Serve sprinkled with chives (or cilantro); spoon harissa over top. 5. Serving size: 1 stuffed pepper

Tips:

Select Fresh Eggs: Prioritize using fresh eggs to ensure the best taste and texture. Check the expiration date on the carton to ensure freshness.
Properly Hard-Boil the Eggs: Cook the eggs correctly to achieve a firm yolk and easy peeling. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then cover the pot and remove it from the heat. Let it stand for 10-12 minutes, depending on the desired doneness. Transfer the eggs to an ice bath to stop the cooking process and make peeling easier.
Choose High-Quality Fillings: Opt for fresh, flavorful ingredients for the fillings to enhance the overall taste of the stuffed eggs. Use high-quality mayonnaise, tangy Dijon mustard, sweet relish, and chopped herbs for a classic filling. Feel free to experiment with different ingredients to create unique flavor combinations.
Pipe or Spoon the Filling: Use a piping bag or a small spoon to fill the egg whites. This helps create a neat and visually appealing presentation. If using a piping bag, fit it with a star tip to create decorative swirls on top of the eggs.
Chill Before Serving: After assembling the stuffed eggs, chill them in the refrigerator for at least 30 minutes to allow the flavors to meld and the filling to set. This also makes them easier to handle and serve.

Conclusion:

Baked stuffed eggs are a versatile and delicious appetizer or snack that can be enjoyed on various occasions. With a few simple steps and readily available ingredients, you can create these delightful treats that are sure to impress your guests. Experiment with different fillings and toppings to cater to various tastes and preferences. Whether you prefer classic flavors or more adventurous combinations, baked stuffed eggs offer endless possibilities for creativity and culinary exploration. So, gather your ingredients, preheat your oven, and embark on a delightful journey of baking stuffed eggs that will surely become a favorite in your kitchen.