Dressed Eggs Recipe

These dressed eggs are super easy to make! If you have way too many Easter eggs in your fridge, this stuffed eggs recipe is for you.

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 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 tsp 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 isΒ 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

5 from 3 votes
Prep Time: 20 minutes
Total Time: 20 minutes
These dressed eggs are super easy to make! If you have way too many Easter eggs in your fridge, this stuffed eggs recipe is for you.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $4
Servings: 4 -8

Ingredients

  • 8 eggs hard boiled and peeled
  • 1/4 cup mayonnaise
  • 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

  1. Peel all the eggs, 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 tsp POUPON mustard, sprinkle in garlic powder, salt and pepper to taste.
  4. Put the mixture into the eggs with a spoon or use a pastry bag.
  5. Sprinkle tops with paprika, chopped chives and drizzle the final product with olive oil. Serve chilled.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Barbara
    April 26, 2018

    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. Reply

    • Natasha's Kitchen
      April 26, 2018

      That’s interesting, thanks for sharing Barbara! πŸ™‚ Reply

  • Ash Redmond
    April 20, 2017

    POUPON is a last name and poupon can also mean little child or baby. Hope this helps you. Reply

  • Nataliya
    April 7, 2017

    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! Reply

    • Natasha
      natashaskitchen
      April 7, 2017

      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? Reply

  • Julie
    February 13, 2015

    Your comments in the recipe regarding the mustard are hilarious! Reply

    • Natasha
      natashaskitchen
      February 13, 2015

      lol. Thanks Julie. Just doing some thinking out-loud. πŸ˜‰ I hope you love the eggs. Reply

  • Nadia
    April 19, 2014

    Made these eggs twice and it’s a winner every time! Thank you Natasha! Your site is number one in my kitchen πŸ™‚ Reply

    • Natasha
      natashaskitchen
      April 19, 2014

      That’s awesome! Thanks Nadia for your sweet words πŸ™‚ Reply

  • Sussane
    February 3, 2014

    What can I replace paprika with? I don’t have that spice at home πŸ™ Reply

    • Natasha
      natashaskitchen
      February 3, 2014

      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 :). Reply

  • Lucy
    December 30, 2013

    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!!! Reply

    • Natasha
      natashaskitchen
      December 30, 2013

      Olive oil is for the flavor Lucy. Thank you for such a sweet comment, I’m truly honored :). Reply

  • Olga
    March 28, 2013

    Why sprinkle with olive oil? Reply

    • Natasha
      natashaskitchen
      March 28, 2013

      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 πŸ˜‰ Reply

  • Irina
    July 28, 2012

    Can you please post more appetizers? This is really easy, great for a way to yduvit’ quests. Thanks Reply

  • April 12, 2012

    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/ Reply

    • Natasha
      natashaskitchen
      April 12, 2012

      Those are darling! I know it, people are so creative with their food! Reply

  • April 12, 2012

    Mmm, I love Deviled Eggs, and yours look delicious! Love the piping πŸ™‚ Reply

    • Natasha
      natashaskitchen
      April 12, 2012

      Thanks Tina!! πŸ™‚ Reply

  • April 11, 2012

    love your blog keep on posing! Reply

    • Natasha
      natashaskitchen
      April 11, 2012

      Thank you so much! I’m looking forward to checking out your blog as well! πŸ™‚ Reply

  • Natalie
    April 11, 2012

    These look yummy! And quite fancy fancy πŸ™‚ Will definitely have to try this. Reply

  • April 11, 2012

    Creative, super easy and most important – DELICIOUS!!! Reply

  • April 11, 2012

    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). Reply

    • Natasha
      natashaskitchen
      April 11, 2012

      Ha! I got carried away with that. Well that makes sense. Thanks for educating me on the history of Dijon Poupon πŸ™‚ Reply

    • Lillian
      August 30, 2013

      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. Reply

      • Natasha
        natashaskitchen
        August 30, 2013

        I do like the name dressed eggs better as well πŸ™‚ The way you make it sounds wonderful! Thank you for sharing! Reply

  • kosso
    April 11, 2012

    Poupon refers to the name of the maker, Auguste Poupon, and Maurice Grey who created the mustard in the region of Dijon in France. Reply

    • Natasha
      natashaskitchen
      April 11, 2012

      I feel so much smarter now πŸ™‚ Thank you! Reply

  • emma
    April 11, 2012

    Creative and fancy!:) Reply

    • Natasha
      natashaskitchen
      April 11, 2012

      Thank you, they are much better than just eating whole boiled egg by itself. Reply

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