Baked Stuffed Eggs

Advancing towards Easter it’s appropriate make some dish according to the theme. No I will not cooking bunny. Instead bake some stuffed chicken eggs. This recipe is great as starter.

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  • 10 Large Hard Boiled Eggs
  • 70g Chestnut Mushroom
  • 1 Garlic clove
  • 1tbsp Marjoram
  • 200g Pâté
  • 1tbsp Mustard
  • 1tbsp Ground Paprika
  • 200ml Sour Cream
  • Preparation time: 30 minute
  • Baking time: 30 minute
  • Serves: 6 person

Preheat the oven to 200Cº.

Hard boil the eggs in simmering water for about 10 minute.  Cut in half at length and scrape the yolk out into a bowl.  Put the halved eggs into a heat proof dish.

Add the mustard, the  pâté and the ground paprika to the yolk and crush it to a paste with a fork.

Chop up the mushrooms and fry it in olive oil with the garlic and marjoram until it’s soft.  Add to the paste and mix it well together. Combine 100ml sour cream with the paste. Season it. Fill each egg with the paste.

Add the rest of the sour cream to the paste and pour it over the top of the eggs.

Bake it for 25 minute. Serve it on salad and bread!


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