Best 3 Baked Stuffed Eggs Recipes

Baked stuffed eggs are a classic appetizer or snack that can be enjoyed for breakfast, lunch, or dinner. They're perfect for potlucks, picnics, or parties, and they can be made ahead of time and refrigerated until you're ready to serve them. This recipe collection features a variety of stuffed egg recipes, from classic deviled eggs to more creative and unique variations. You'll find recipes for everything from traditional deviled eggs with mayonnaise and mustard to more modern takes on the dish, such as avocado deviled eggs, salmon deviled eggs, and even deviled eggs with a spicy kick. Whether you're looking for a classic recipe or something new and different, you're sure to find the perfect stuffed egg recipe in this collection.

Here are our top 3 tried and tested recipes!

BAKED STUFFED EGGS

Baked Stuffed Eggs image

Meet the Cook: Lucky for me, the man I married was patient. As a young bride, I could hardly boil water! (Now, 42 years later, he and I have three grown daughters and six grandchildren.) This make-ahead egg dish is wonderful for potlucks. -Lorraine Bylsma, Eustis, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

STUFFED EGGS:
8 hard-boiled large eggs
3 to 4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
SAUCE:
1/2 cup chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Steps:

Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Stuff or pipe into egg whites; set aside. , In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11x7-in. baking pan. , Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 252mg cholesterol, Sodium 580mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

BAKED STUFFED EGGS

Baked Stuffed Eggs image

Make and share this Baked Stuffed Eggs recipe from Food.com.

Provided by NovaLee

Categories Breakfast

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

8 hardboiled egg
3 -4 tablespoons sour cream
2 teaspoons dry mustard
1/2 teaspoon salt
1/2 cup chopped onion
2 tablespoons butter
1 can cream of mushroom soup
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Steps:

Slice eggs in half lengthwise, remove yolks, set whites aside.
In a bowl mash yolks with a fork,add sour cream,mustard and salt, mix well fill egg whites.
set aside.
In a saucepan saute onion in butter until tender.
Add soup and sour cream mix well.
Pour half into a baking pan,arrange stuffed eggs on top spoon rest of sauce on top.
Sprinkle with cheese and paprika.
Cover and chill overnight.
Remove 30 minutes before baking.
Bake uncovered at 350 for 25-30 minutes.

STUFFED/BAKED BELL PEPPERS WITH CHICKPEA MASH, EGGS AND HARISSA RECIPE

Stuffed/Baked Bell Peppers with Chickpea Mash, Eggs and Harissa Recipe image

Provided by dtrumble

Number Of Ingredients 14

Ingredients

6 item(s) uncooked bell pepper(s), assorted colors
2 spray(s) cooking spray
1 medium uncooked onion(s), diced
3 ⁄4 tsp table salt, or to taste (divided)
1 ⁄2 tsp black pepper, or to taste (divided)
1 ⁄2 tsp ground turmeric
1 ⁄2 tsp garlic powder
1 ⁄4 tsp ground cumin
1 ⁄4 tsp ground cinnamon
3 cup(s) fresh baby spinach, chopped
3 ⁄4 cup(s) canned drained chickpeas, rinsed, drained, mashed slightly with a fork
6 large egg(s)
6 tsp chives, or cilantro, minced
6 Tbsp harissa paste, mild or hot

Steps:

1. Preheat oven to 425°F. Line a baking sheet with aluminum foil (or coat pan with cooking spray). 2. Slice a lengthwise piece off each pepper so stem and bottom remain intact; reserve cut pieces of pepper. Carefully scoop out membrane and seeds from peppers (use a melon baller if you have one) and set on prepared pan, cut-side up. Loosely cover peppers with aluminum foil; bake 15 minutes. 3. Meanwhile, dice reserved pepper pieces. Coat a large nonstick skillet with cooking spray; warm over medium-low heat. Add diced pepper, onion, 1/2 tsp salt and 1/4 tsp black pepper to skillet; saute until tender, 5-10 minutes. Add turmeric, garlic powder, cumin and cinnamon; toss to combine and heat for 30 seconds. Add spinach and chickpeas; toss to combine and remove from heat. 4. Remove peppers from oven. Reduce heat to 375°F. Divide chickpea mixture evenly among peppers; crack an egg onto each pepper, and sprinkle with salt and black pepper. Bake, uncovered, until egg whites set completely, about 20 minutes. Serve sprinkled with chives (or cilantro); spoon harissa over top. 5. Serving size: 1 stuffed pepper

Tips:

Selecting the Right Eggs: Choose large, fresh eggs with smooth, clean shells. Avoid eggs with cracks or blemishes.
Boiling the Eggs: Place the eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 10-12 minutes. Drain the hot water and immediately transfer the eggs to a bowl of ice water to stop the cooking process.
Peeling the Eggs: Once the eggs are cool enough to handle, peel them under cold running water. This will make the shells easier to remove.
Cutting the Eggs: Use a sharp knife to carefully cut the eggs in half lengthwise. Remove the yolks and place them in a small bowl.
Preparing the Filling: Mash the egg yolks with a fork and combine them with the desired fillings, such as mayonnaise, mustard, chopped vegetables, herbs, spices, or cheese. Season to taste.
Stuffing the Eggs: Spoon the filling into the egg white halves. You can use a piping bag fitted with a star tip to create decorative swirls.
Baking the Eggs: Preheat your oven to 350°F (175°C). Place the stuffed eggs in a baking dish and bake for 10-15 minutes, or until the filling is set and the egg whites are slightly browned.
Garnishing and Serving: Remove the eggs from the oven and let them cool slightly before serving. Garnish with fresh herbs, paprika, or a sprinkle of cheese. Serve as an appetizer, snack, or part of a main meal.

Conclusion:

Baked stuffed eggs are a versatile and delicious dish that can be enjoyed for breakfast, lunch, dinner, or as a snack. With endless variations of fillings and toppings, they are a perfect way to use up leftover ingredients and create a unique and flavorful dish. Whether you prefer classic fillings like mayonnaise and mustard, or more adventurous combinations like avocado and bacon, there's a stuffed egg recipe out there for everyone. So, experiment with different ingredients, have fun, and enjoy this timeless culinary delight!