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This Stuffed Eggs – 3 Ways recipe is just so tempting and so satisfyingly delicious. We love them so much, we’re giving you three different versions, all slightly different, but all delectable.
And talk about a beautiful presentation!
Get ready to impress with this gorgeous plate of yumminess!
We love using ourInstant Pot to hard-boil the eggs, but you can easily bring a large pot of water to a rolling boil, and then gently lower the eggs in and cook them for 14 minutes, removing with a slotted spoon and cooling them in an ice bath.
Oh, eggs.
How we love you so much.
Using pickled beet juice is a stunning way to add color to the eggs. Using what nature provides us to make a dish even more beautifulis so much fun!
Look how vibrant these eggs are!
Gorgeous!
Of course, we had to start off with the traditional deviled egg. Adding a few splashes of hot sauce is what gives these little devils there extra punch of flavor.
You can even add a little cayenne if you want a little more heat.
A light dusting of paprika on top is very traditional. And very yummy.
We just love the combination of ham and cheddar cheese. So, why not add them to an amazing stuffed egg!
Throw in some dill relish, brown mustard and a splash of vinegar, and you’ve got a flavor explosion on your hands.
We dare you to eat just one. Or two. Or…well, good luck.
Okay, drum roll, please. These Horseradish Beet Stuffed Eggs are bold and they are beautiful.
Of course, if you’re not a fan of horseradish, you can fill the beet-dyed eggs with the traditional filling or the ham & cheese filling.
But, we gotta tell you, the horseradish egg filling is something else. We absolutely love it!
Okay, now go and make this Stuffed Eggs – 3 Ways recipe. But of course, if you’re feeling fancy, you can throw in a little curry powder, or diced shallots, or even top with caviar. These gems are so adaptable to so many tastes and flavors.
Or make exactly as the recipe is written, and you won’t be disappointed!
Stuffed Eggs - 3 Ways
This Stuffed Eggs - 3 Ways recipe gives you the flexibility to satisfy all of your deviled-egg loving friends and family! We give you Traditional Deviled Eggs, Ham & Cheese Stuffed Eggs, and Horseradish Beet Eggs! These can be made up to 12 hours in advance and kept chilled in the fridge. Making homemade mayonnaise makes the over-the-top good!
5 from 1 vote
Print Pin Rate
Prep Time: 1 hour hour
Cook Time: 15 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Servings: 10 people
Author: Kris Longwell
Ingredients
FOR THE TRADITIONAL DEVILED EGGS
- 6 hard-boiled eggs cooled, peeled and halved
- 1/4 cup mayonnaise
- 1 tbsp chives minced
- 2 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1 tsp hot sauce
- 1/2 tsp Worcestershire sauce
- 1/4 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
- Paprika for dusting
- Chives snipped, for garnish
FOR THE HAM AND CHEESE STUFFED EGGS
- 6 hard-boiled eggs cooled, peeled and halved
- 1/4 cup mayonnaise
- 1/4 cup finely shredded cheddar cheese
- 1/4 cup ham steak finely chopped (a food processor works well)
- 2 tbsp sweet relish drained, plus more for garnish
- 1 tbsp spicy brown mustard
- 1/4 tsp Kosher salt
FOR THE HORSERADISH BEET STUFFED EGGS
- 4 medium beets peeled and thinly sliced
- 2 cups distilled white vinegar
- 1 tbsp Kosher salt + another 1/2 teaspoon for filling
- 6 hard-boiled eggs cooled and peeled (don't halve them yet)
- 1/4 cup mayonnaise
- 1/2 cup well-drained prepared horseradish
- 1 tsp white wine vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp Kosher salt
- Fresh dill snipped, for garnish
Instructions
FOR THE TRADITIONAL DEVILED EGGS:
Carefully remove the yolks from the eggs, leaving the whites intact.
Place the yolks in a medium bowl and mash with the back of a fork.
Blend in the remaining ingredients.
Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
Garnish with a dusting of paprika and snipped chives.
FOR THE HAM & CHEESE STUFFED EGGS:
Carefully remove the yolks from the eggs, leaving the whites intact.
Place the yolks in a medium bowl and mash with the back of a fork.
Blend in the remaining ingredients.
Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
Garnish with drained relish.
FOR THE HORSERADISH BEET STUFFED EGGS:
Prepare the beet-dyed eggs by combining 8 cups water, the beets, vinegar and 1 tablespoon of salt in a large pot. Bring to a boil and then lower heat and simmer for 20 minutes.
Let the liquid cool completely. Remove and reserve beets for another use.
Transfer beet pickling juice to a large freezer bag set in a large bowl.
Add the whole eggs and squeeze the air out of the bag and seal, making sure the eggs are submerged. Refrigerate for 1 hour.
Remove eggs from the liquid, blot dry with paper towels and halve them.
Carefully remove the yolks from the eggs, leaving the whites intact.
Place the yolks in a medium bowl and mash with the back of a fork.
Blend in the remaining ingredients.
Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
Garnish with small sprigs of fresh dill
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