These eggs are made for busy holiday kitchens, when the stove is already full and time is tight. Creamy, slightly sharp, and quietly festive, they fit right in on an Easter table without asking for attention.
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 (12 egg halves)
Also worth trying: Stuffed Eggs Two Ways with a Simple Easter Sauce
Easy Stuffed Eggs with Ham for a Quick Easter Appetizer
Ingredients
Instructions
- Boil the eggs until the yolks are fully set, then cool them completely and peel.
- Slice the eggs lengthwise and gently remove the yolks into a bowl.
- Mash the yolks with mayonnaise until smooth, then fold in the horseradish and mustard.
- Add the chopped salmon, chives, and lemon juice, mixing just until combined.
- Season with salt and black pepper, tasting as you go.
- Spoon or pipe the filling back into the egg whites.
- Chill briefly before serving to let the flavors settle.
Storage
These eggs can be prepared up to 12 hours in advance and kept covered in the fridge. Add a few fresh chives on top just before serving so they still look fresh on the table.
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