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Don’t these eggs look like they should be wearing tutus? Fancy!! Just between me and you; they’re super easy to make. No additional cooking required. If you have way too many Easter eggs in your fridge, this stuffed eggs recipe is for you.
I hope you all had a wonderful Easter. We made way too much food and probably overate. I better dust off that elliptical machine! My 3-year-old niece helped decorate the eggs this year. Don’t you love the stickers? They add so much character!
I’m glad I took this unpeeled picture so you don’t think my eggs are diseased (a few of them are little green, and yellow and purple).
Ingredients for Stuffed Eggs:
8 eggs, hard boiled and peeled
1/4 cup mayonnaise
1/2 to 1 tsp dijon mustard (grey poupon) or 1 tsp white wine vinegar
-I tested both and both were good. I used grey poupon dijon this time. Whoever thought of the name “poupon”? Very strange for a food product don’t you think? Maybe it was supposed to be hilarious.
Sprinkle of garlic powder, Salt and Pepper to taste
2 Tbsp chives, finely chopped
Paprika
Olive Oil
How to Make Stuffed/Dressed Eggs:
1. Peel all your pretty eggies, cut them in half and remove the yolks into a medium bowl.
2. Mash your egg yolks pretty well with a fork.
3. Mix in 1/4 cup Mayo, 1/2 to 1 tsp (or to taste) POUPON (ha ha) mustard, sprinkle in garlic powder, salt and pepper to taste
4. You can either put the mixture into the eggs with a spoon or use a pastry bag to make it real perdy. The Ateco Cake Decorating Set is what I used. It does the job and does it well.
5. Sprinkle tops with paprika, chopped chives and drizzle the final product with olive oil. Serve chilled.
This recipe is inspired by Vera Cherevko’s stuffed eggs on Facebook and Elise Bauer’s deviled eggs. Thank you ladies for sharing your cooking expertise!
What do you do with all your Easter eggs? Play egg war? Sprinkle some salt on them and call it good?
Dressed Eggs Recipe
Ingredients
- 8 eggs, hard boiled and peeled
- 1/4 cup mayonnaise
- 1/2 to 1 tsp dijon mustard, grey poupon or 1 tsp white wine vinegar
- Sprinkle of garlic powder, Salt and Pepper to taste
- 2 tbsp chives, finely chopped
- Paprika
- Olive Oil
Instructions
- Peel all the eggs, cut them in half and remove the yolks into a medium bowl.
- Mash your egg yolks pretty well with a fork.
- Mix in 1/4 cup Mayo, 1 tsp POUPON mustard, sprinkle in garlic powder, salt and pepper to taste.
- Put the mixture into the eggs with a spoon or use a pastry bag.
- Sprinkle tops with paprika, chopped chives and drizzle the final product with olive oil. Serve chilled.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
We love this recipe. Will surely make often. Thanks Natasha
That’s so great Wendy!
Galey Farms,here in Victoria BC sells wonderful fresh eggs weekly. They told me that eggs at least two weeks old peel easily because the membrane inside the shell shrinks. They also told me that North America is the only place that eggs are refrigerated, they can be left out on a counter until used, in general.
That’s interesting, thanks for sharing Barbara! 🙂
POUPON is a last name and poupon can also mean little child or baby. Hope this helps you.
Hi Natasha, love all your recipes!
May I ask you here..
I need to send a Ukrainian dish for international night at my kids school. Do you have any advices what I could make from your recipes that is easy to make and easy to serve/eat, that represents Ukraine and would be liked by many?
Thank you!
Hi Nataliya, I’m so glad you like our recipes :). A cookie would probably be a great choice. I have a couple of nut-free ones that are a good idea to keep it allergy friendly – what about the pryaniki or the rogaliki cookies?
Your comments in the recipe regarding the mustard are hilarious!
lol. Thanks Julie. Just doing some thinking out-loud. 😉 I hope you love the eggs.
Made these eggs twice and it’s a winner every time! Thank you Natasha! Your site is number one in my kitchen 🙂
That’s awesome! Thanks Nadia for your sweet words 🙂
What can I replace paprika with? I don’t have that spice at home 🙁
try a little of chili pepper or as long as you have the other ingredients, omitting the paprika won’t substantially affect the final product other than appearance. Hope this helps :).
These look delicious! I was just wondering, is the olive oil for flavor? I’ve never had them with olive oil before.
Thanks for all the fantastic recipes!!! This blog is a favorite in our house!!!
Olive oil is for the flavor Lucy. Thank you for such a sweet comment, I’m truly honored :).
Why sprinkle with olive oil?
It’s shinier? Uhhhh hmmmm,,,…. It seems to help the egg keeps it’s color a little better,… and ,….uhhh…. it enhances the flavor, and it’s the cool thing to do 😉
Can you please post more appetizers? This is really easy, great for a way to yduvit’ quests. Thanks
I just saw the cutest deviled eggs, or stuffed as you call them. You must check this out. I had a face book friend who was showing off some she made for Easter. Some people are just so creative. Beau
http://allrecipes.com/recipe/cute-egg-chicks/
Those are darling! I know it, people are so creative with their food!
Mmm, I love Deviled Eggs, and yours look delicious! Love the piping 🙂
Thanks Tina!! 🙂
love your blog keep on posing!
Thank you so much! I’m looking forward to checking out your blog as well! 🙂
These look yummy! And quite fancy fancy 🙂 Will definitely have to try this.
Creative, super easy and most important – DELICIOUS!!!
We call these devilled eggs–I love them! I thought your comment about “poupon” was hilarious! You are so right, it doesn’t sound good, does it? haha! The reason for the name is who created it: It was developed by Maurice Grey and Auguste Poupon in 1777 in Dijon, France. (Poupon is actually French for “babe in arms.”) So now we both know (I had to Google to find out-lol).
Ha! I got carried away with that. Well that makes sense. Thanks for educating me on the history of Dijon Poupon 🙂
Yes, deviled eggs around these parts too (upstate New York), and there are many delicious variations. I often add a little onion powder and some sweet pickle relish (or just juice from a jar of sweet gherkins). One of my neighbors brings them to the block party every year and tops each one with a little slice of green olive and pimiento – adds just the right amount of salty “pop” to the top of it.
Thanks for calling these “dressed eggs,” it makes them sound fancy! And I’m going to pay more attention to dressing mine up in the future – they look so good with chopped greens.
I do like the name dressed eggs better as well 🙂 The way you make it sounds wonderful! Thank you for sharing!
Poupon refers to the name of the maker, Auguste Poupon, and Maurice Grey who created the mustard in the region of Dijon in France.
I feel so much smarter now 🙂 Thank you!
Creative and fancy!:)
Thank you, they are much better than just eating whole boiled egg by itself.