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