Classic Río de la Plata Stuffed Eggs

Stuffed eggs appear on many Argentine and Uruguayan family tables. This classic version is creamy, fresh and easy to prepare ahead.

Recipe details

• Prep time: 15 min
• Cook time: 10 min
• Total time: 25 min
• Yield: 12 halves
• Difficulty: Easy
• Estimated cost per serving: $0.35

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon mustard
• 1 teaspoon lemon juice
• 1 tablespoon chopped parsley
• Salt and black pepper
• Paprika for garnish, optional

Step-by-step instructions

1. Cover the eggs with water, bring to a boil, turn off the heat, cover and stand for 10 minutes.
2. Transfer to ice water for 5 minutes; peel and halve lengthwise.
3. Remove the yolks and mash with mayonnaise, mustard, lemon, parsley, salt and pepper.
4. Fill the egg whites with a spoon or piping bag.
5. Dust with paprika and refrigerate until serving.

Tips and variations

• Eggs that are not extremely fresh generally peel more easily.
• Keep chilled and do not leave at room temperature longer than 2 hours.

Leer esta receta en español: Huevos Rellenos Rioplatenses

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