This recipe keeps Easter prep quiet and efficient. One egg base turns into two fillings, with a light sauce on the side to pull everything together.
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 (12 egg halves)
More ideas: Easy Stuffed Eggs with Ham for a Quick Easter Appetizer
Three-Color Stuffed Eggs for a Quick Easter Table
Ingredients
Instructions
- Place the eggs in cold water, bring to a boil, and cook until hard-boiled. Cool, peel, and cut in half lengthwise.
- Remove the yolks and mash them in a bowl with mayonnaise, mustard, salt, and pepper.
- Divide the yolk mixture into two equal portions.
- Stir chopped ham into one portion.
- Stir chopped chives into the second portion.
- Spoon each filling back into the egg whites, mixing styles on the serving plate.
- In a small bowl, mix yogurt with lemon juice and a pinch of salt to make a light sauce.
- Serve the eggs with the sauce on the side.
Serving ideas (Easter perspective)
Place all eggs on one platter and let the fillings alternate naturally. The sauce stays separate so everyone can add as much—or as little—as they want.
Also worth trying: Simple Homemade Egg Spread for Everyday Sandwiches
No-Bake Sandwich Cake with Egg Spread for Easy Entertaining
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