Stuffed Eggs – Very Classic

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Boil enough water with a dash of vinegar. Boil eggs in it without a lid on medium heat for approx. 8-10 minutes.
Peel and halve the cooled eggs and carefully remove the egg yolks. Strain this through a fine sieve or mash it finely with a fork and mix with the soft butter. Season with salt, pepper and paprika powder and a dash of lemon juice.
Pour the mixture into the egg halves with the help of a piping bag or a teaspoon.
Light tip: butter can be replaced with 2 tablespoons of low-fat mayonnaise or quark.
Color tip: Season the mixture with a little tomato puree or ketchup and color it.
Taste tip: Chop 2-4 anchovy fillets (anchovies) or ham or vegetables or various herbs very finely and mix with the mixture.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.