Classic and Tuna Stuffed Eggs — Homemade Huevos Rellenos

Versión en Español

Stuffed eggs, or huevos rellenos, are hard boiled eggs halved and filled with their yolks mashed with mayonnaise, yogurt, mustard, thyme, salt, and pepper, or in the tuna version with drained canned tuna, mayonnaise, and tomato sauce, garnished with black olives and chives. They take 30 minutes of preparation and 10 minutes of cooking, and serve 4.

A classic, family favorite appetizer that is easy to make and endlessly versatile.

How to Make Stuffed Eggs?

There are as many fillings as your imagination allows, with mayonnaise, tuna, or cream cheese, making them one of the most versatile appetizers.

Nutritional Information

Each serving of classic stuffed eggs contains approximately 220 kcal, 8 g of protein, 18 g of fat, 2 g of carbohydrates, 0.5 g of fiber, 1 g of sugars, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Classic Stuffed Eggs Recipe

Preparation: 30 minutes
Cooking: 10 minutes
Servings: 4

Ingredients

Classic stuffed eggs

• 4 large hard boiled eggs
• 4 tablespoons of mayonnaise
• 2 tablespoons of plain yogurt
• 1 teaspoon of mustard
• ¼ teaspoon of thyme
• Salt
• Pepper

Tuna stuffed eggs

• 200 g of canned tuna
• 4 hard boiled eggs
• 3 tablespoons of mayonnaise
• Tomato sauce
• Black olives
• Fresh chopped chives

Instructions

1. Place the eggs in a medium pot, cover with cold water, bring to a boil, and cook for 10 minutes. Cool under cold water, peel carefully, halve, and remove the yolks into a medium bowl.
2. Add the yogurt, mayonnaise, mustard, and thyme to the yolks, season with salt and pepper, and mix into a smooth paste.
3. Fill the egg whites with the paste, using a piping bag if you like, and garnish with cilantro, chives, oregano, or ají de color. Serve right away.
4. For the tuna version, combine the drained, flaked tuna with the yolks, 1 tablespoon of tomato sauce, and the mayonnaise, season with salt and pepper, and mix well.
5. Pipe the mixture into the egg whites in a spiral, garnish with pieces of black olive and chopped chives, and serve right away.

Additional Tips

Peel them easily

Cool the eggs under cold water right after cooking so they peel more easily.

Use a piping bag

A piping bag gives neat, attractive fillings.

Make ahead the smart way

Keep the whites and the filling separately in the fridge and fill them just before serving.

Frequently Asked Questions (FAQs)

1. How long do I boil eggs for stuffing?

10 minutes from when the water boils. Start them in cold water and cool them under cold running water.

2. Can I make the filling without mayonnaise?

Yes, with cream cheese or more yogurt, mixing well with the yolks until smooth.

3. Can I make them ahead?

Keep the peeled whites and the yolk filling separately in the fridge and fill them just before serving.

4. What is the difference between classic and tuna stuffed eggs?

The classic filling uses mayonnaise, yogurt, mustard, and thyme; the tuna version adds 200 g of tuna, tomato sauce, and mayonnaise, garnished with olives and chives.

Did You Know?

Eggs are one of the most nutritious foods, rich in high quality protein and vitamins.

Recommended

• Chilean Soft Boiled Eggs Recipe
• Chilean Egg Mol Recipe
• Chilean Huevos a la Ostra Recipe
• Traditional Potito Sandwich Recipe