Stuffed eggs

What to do with lots of eggs when your chickens have been busy?

Eggs stuffed with fresh herbs and capers

I adapted this from an Italian recipe which used pesto. I rarely have any pesto in (nor am I motivated to make it fresh) but I usually have plenty of fresh basil.

Hard boil eggs. Shell, split in half and take out yolks. Mash yolks with some drops of ollive oil, enough to be a smooth paste, but not too much that they are runny or of a mayo consistency.

Add a pinch of salt, some crushed chopped garlic, a couple of teaspoons (or more) of chopped capers, and some chopped parsley and chopped basil.

Fill egg whites with mixture and sprinkle with paprika or cayenne. YUM.

Stuffed eggs

If you are more organised than me and do have jars of pesto, then the original recipe by Paola Gavin is:

6 hard-boiled eggs
3 tablespoons pesto
3 tablespoons mayo
salt and pepper
1 tablespoon capers

Mash the yolks. Blend in the pesto, mayo and salt and pepper to taste. Garnish with the capers.

Cock of the roost

13 comments on “Stuffed eggs

    • My view of devilled eggs would be using curry powder and hotter spices, this is more herby and if you actually have a pesto you have made/bought then the only hot bit is the added cayenne (because I add cayenne like there is no tomorrow).

      If I don’t have basil in, parsley or coriander work fine. Olives work too. It’s the idea and finding similar ingredients that matters to me.


    • To be honest I chuck cayenne on any stuffed eggs as a matter of course, and usually lace them with garlic.

      Re the sandwiches, I’m sure my mum did an eggs mimosa variation with prawns. I must look it up out of curiosity. I do remember the egg yolk was grated on top. It was another yummy dish.

      Liked by 1 person

  1. We do love our stuffed eggs, sprinkled with cayenne of course. Great shot of the yummy dish and that rooster is very handsome for sure! :D ♥


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