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Classic deviled eggs made with Grandma's blitz recipe, perfect for gatherings.

Gefüllte Eier

A classic recipe for stuffed eggs that is creamy, flavorful, and perfect for brunch or family gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Brunch, Snack
Cuisine: German
Calories: 100
Ingredients Method Notes

Ingredients
  

Eggs
  • 6 large Large Organic Eggs Fresh and rich, these will provide a solid foundation for your dish.
Filling
  • 50 g Mayonnaise Creamy and rich, it adds a lovely smoothness to the filling.
  • 80 g Cream Cheese Alternatively, you can use crème fraîche for an extra tangy kick.
  • 1 tsp Dijon Mustard Adds a subtle heat and depth of flavor.
  • a pinch Salt Enhances all the other flavors harmoniously.
  • a pinch Pepper Adds a slight bite that complements the creaminess.
Garnish
  • 4 Cornichons For a crunchy, tart contrast.
  • 1 tsp Chives Aromatic and fresh, adding a beautiful touch.
  • a pinch Paprika Whether sweet or smoked, this adds color and flavor to the dish.

Method
 

Preparation
  1. Bring approximately 2 liters of water to a boil in a pot.
  2. Carefully add the 6 eggs and boil hard for about 10 to 15 minutes.
  3. Cool the eggs in cold water, then gently peel them and slice each egg in half lengthwise.
  4. Remove the yolks from the whites and pass the yolks through a fine sieve.
  5. Mix the strained yolks with mayonnaise, cream cheese, and Dijon mustard until smooth.
  6. Season the filling with salt and pepper to taste.
Assembly
  1. Using a piping bag with a star tip, fill the egg white halves with the yolk mixture.
  2. Sprinkle with freshly ground pepper, chives, and place cornichons on top.
  3. Finish by sprinkling a pinch of paprika over the eggs for color.

Notes

Use eggs that are a few days old for easier peeling after boiling. Feel free to experiment with different herbs or spices in the filling. Serve the stuffed eggs on a bed of leafy greens or on a decorative plate for added appeal.