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Stuffed Eggs - 3 Ways

This Stuffed Eggs - 3 Ways recipe gives you the flexibility to satisfy all of your deviled-egg-loving friends and family! We give you Traditional Deviled Eggs, Ham & Cheese Stuffed Eggs, and Horseradish Beet Eggs! These can be made up to 12 hours in advance and kept chilled in the fridge!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 15 mins
Servings: 10 people
Calories: 278 kcal
Course: Appetizer
Cuisine: American

Ingredients

For the Traditional Deviled Eggs
  • 6 hard-boiled eggs cooled, peeled and halved
  • ¼ cup mayonnaise
  • 1 tablespoon chives minced
  • 1 tablespoon Dijon mustard
  • ½ teaspoon white wine vinegar
  • ½ teaspoon hot sauce
  • ½ teaspoon Worcestershire sauce 
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • paprika for dusting
  • chives snipped, for garnish
For the Ham and Cheese Deviled Eggs
  • 6 hard-boiled eggs cooled, peeled and halved
  • ¼ cup mayonnaise
  • ¼ cup finely shredded cheddar cheese
  • ¼ cup ham steak finely chopped (a food processor works well)
  • 2 tablespoon pickle relish sweet or dill, plus more for garnish
  • 1 tablespoon spicy brown mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
For the Horseradish Beet Deviled Eggs
  • 4 medium beets peeled and sliced
  • 2 cups distilled white vinegar
  • 1 tablespoon Kosher salt + another ¼ teaspoon for filling
  • 6 hard-boiled eggs cooled and peeled (don't halve them yet)
  • ¼ cup mayonnaise
  • 3 tablespoon prepared horseradish
  • 1 teaspoon white wine vinegar
  • 1 teaspoon Worcestershire sauce 
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • fresh dill snipped, for garnish

Instructions

    Cup of Yum
  1. For the Traditional Deviled Eggs
  2. Carefully remove the yolks from the eggs, leaving the whites intact.
  3. Place the yolks in a medium bowl and mash with the back of a fork.
  4. Blend in the remaining ingredients.
  5. Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  6. Garnish with a dusting of paprika and snipped chives.
  7. For the Ham and Cheese Deviled Eggs
  8. Carefully remove the yolks from the eggs, leaving the whites intact.
  9. Place the yolks in a medium bowl and mash with the back of a fork.
  10. Blend in the remaining ingredients.
  11. Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  12. Garnish with drained relish.
  13. For the Horseradish Beet Deviled Eggs
  14. Prepare the beet-dyed eggs by combining 8 cups water, the beets, vinegar and 1 tablespoon of salt in a large pot. Bring to a boil and then lower heat and simmer for 20 minutes.
  15. Let the liquid cool completely. Remove and reserve beets for another use.
  16. Transfer beet pickling juice to a large freezer bag set in a large bowl.
  17. Add the whole eggs and squeeze the air out of the bag and seal, making sure the eggs are submerged. Refrigerate for 1 hour.
  18. Remove eggs from the liquid, blot dry with paper towels and halve them.
  19. Carefully remove the yolks from the eggs, leaving the whites intact.
  20. Place the yolks in a medium bowl and mash with the back of a fork.
  21. Blend in the remaining ingredients.
  22. Spoon, or pipe, the filling into the egg whites and chill for at least 1 hour.
  23. Garnish with small sprigs of fresh dill

Notes

  • NOTE: Watch the video near the top of the recipe for visual guidance.
  • NOTE:
  • The eggs can be hard-boiled several days in advance of serving. (Keep refrigerated). The eggs can be prepared, covered, and refrigerated several hours before serving. Set out 1 hour before serving (to let them come to room temperature). 

Nutrition Information

Calories 278kcal (14%) Carbohydrates 3g (1%) Protein 13g (26%) Fat 23g (35%) Saturated Fat 5g (25%) Polyunsaturated Fat 9g Monounsaturated Fat 7g Trans Fat 0.03g Cholesterol 345mg (115%) Sodium 570mg (24%) Potassium 166mg (5%) Fiber 0.4g (2%) Sugar 2g (4%) Vitamin A 501IU (10%) Vitamin C 4mg (4%) Calcium 56mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 278

% Daily Value*

Calories 278kcal 14%
Carbohydrates 3g 1%
Protein 13g 26%
Fat 23g 35%
Saturated Fat 5g 25%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 7g 35%
Trans Fat 0.03g 2%
Cholesterol 345mg 115%
Sodium 570mg 24%
Potassium 166mg 4%
Fiber 0.4g 2%
Sugar 2g 4%
Vitamin A 501IU 10%
Vitamin C 4mg 4%
Calcium 56mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.