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Stuffed Eggs with Vinaigrette

Stuffed Eggs with Vinaigrette

A sophisticated twist on deviled eggs, featuring creamy yolks blended with a tangy vinaigrette and garnished with fresh herbs for an elegant appetizer or light meal.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Breakfast
Cuisine French
Servings 12 stuffed egg halves
Calories 85 kcal

Ingredients
  

For eggs:

  • 6 large eggs
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 shallot, finely minced
  • 1 tbsp capers, drained
  • 1 tbsp fresh chives, chopped
  • Salt and pepper to taste

For garnish:

  • Paprika or microgreens

Instructions
 

  • Hard-boil eggs: Cover eggs with cold water, bring to boil, then simmer for 10 minutes. Shock in ice water.
    Peel eggs and halve lengthwise. Remove yolks.
    Mash yolks with mayonnaise and mustard until smooth.
    Whisk together vinegar, olive oil, shallot, and capers. Fold into yolk mixture.
    Season with salt and pepper.
    Pipe or spoon filling into egg whites.
    Garnish with chives and paprika. Chill 1 hour before serving.

Notes

  • For smoother filling, press yolks through a sieve
  • Substitute Greek yogurt for mayonnaise for lighter version
Keyword Stuffed Eggs with Vinaigrette