It is not always easy to think of healthy dishes to entertain or bring to a party. (Not everyone appreciates homemade sauerkraut, I guess!) Stuffed eggs are a crowd pleaser and when made with the right ingredients, they’re loaded with healthy fats.
I have prepared most of the traditional recipes to suit our eating habits and this stuffed egg recipe is no exception. Fortunately, it’s easier (children learning to cook love to help with this one) to adapt as the eggs are healthy on their own!
Are Stuffed Eggs Good For You?
In short, yes, they can be! Good fats help your brain, hormones, and body function properly, especially as you age.
As moms, we need fat even more… to be fertile and to grow and feed a healthy baby.
I’m a fan of eggs as a quick source of protein and healthy fats that don’t go over budget. You will inevitably find some egg recipes in my cookbook served in different ways. In addition to serving them for breakfast, we often put hard-boiled eggs on a salad or crack raw eggs in a nourishing broth to make a quick beaten egg soup.
How to find the best eggs
However, not all eggs are created equal. Unfortunately, many eggs in the store (even those labeled “cage-free”) aren’t the healthiest option. And the color of the eggshell really has nothing to do with the quality of the egg either!
The absence of a cage is technically correct since the chickens are not kept in cages, but they are probably still packed in large, dirty buildings which are not an ideal environment for the animals. Vegetarian fed is another misleading term because chickens are not vegetarians! This basically means that they are fed cereals, which can include GMO corn and soybeans.
The best eggs come from a local source that allows the chickens to go outside, soak up the sun, and eat insects as nature intended. Some grocery brands are certified organic and cruelty-free and ensure their chickens are spending time outdoors.
How to find a healthy mayonnaise
I have one homemade mayonnaise recipe that we use at home. It contains coconut and olive oil to create a condiment full of healthy and nourishing fats. Unfortunately, most store-bought versions contain rancid, inflammatory vegetable oils like canola and soy.
The homemade version only takes a few minutes to make, but there are also a growing number of good store-bought options. (I like to think of it in response to demand from savvy consumers like us!) this brand which uses avocado oil, but there are also some good olive oil based options.
Tips for hard-boiled eggs
Some people don’t seem to have a problem getting the perfect hard-boiled egg, while others find it tricky. Here are some tips to help you get the perfect hard-boiled egg that peels effortlessly:
- Some claim that using slightly older eggs makes the skin easier
- Boil the water before putting the eggs in, then cook over a low heat
- Add a tablespoon of baking soda in the water (I have not tried this one)
- Peel the eggs submerged in water to help separate the membrane
Instant hard-boiled eggs
More recently, I learned how to use my Instant Pot to make hard-boiled eggs. This is the easiest method I have used and the eggs come out great every time. I mainly follow the detailed 5-5-5 method here, but don’t worry too much about chilling the eggs for just five minutes.
Healthy stuffed egg recipe
This recipe is great to bring to potlucks and gatherings, but it’s just as delicious for a healthy snack at home. Full of protein and healthy fats, it’s a hearty choice.
Hard-boiled eggs: the stovetop method
Bring a pot of water to a gentle boil. (You don’t want a hard boil with lots of bubbles or the eggs will crack.)
Lower the eggs into the water using tongs or a slotted spoon.
Simmer gently for about 10 minutes.
Transfer the eggs to a bowl of ice water until they are completely cool.
Hard-boiled eggs: instant pot method
Pour 1 cup of water and a trivet into the bowl of the Instant Pot.
Place the eggs on the trive.
Place the lid on the Instant Pot and adjust it to seal it.
Cook on high pressure for 5 minutes followed by natural pressure release for 5 minutes.
Release the remaining pressure and place the eggs in a bowl of ice water until they are completely cool.
Make the stuffed eggs
Crack the eggs all over, then peel the shell while they are under the water.
Cut the eggs in half lengthwise.
Remove the yolks and place them in a bowl.
Arrange the egg white halves on a plate.
Add the rest of the ingredients, except the paprika, to the egg yolks in the bowl and mash everything with a fork until smooth.
Pour the egg yolk mixture into the center of the egg whites. To make it a bit sharper and more chic, the filling can be inserted instead. To introduce the filling, pour the filling into the corner of a plastic bag. Cut off the wedge and press the filling into the egg halves.
Sprinkle with paprika and serve.
Portion: 2eggs | Calories: 160kcal | Carbohydrates: 1g | Protein: 6g | Large: 15g | Saturated fat: 3g | Trans fat: 1g | Cholesterol: 170mg | Sodium: 368mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249UI | Vitamin C: 1mg | Calcium: 28mg | The iron: 1mg
Want more egg recipes?
Here are some of my favorites:
Do you like stuffed eggs? What’s your favorite healthy version of this classic aperitif? I would love to hear your advice!