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Stuffed cocktail eggs

Contains pork – recipe is for non-Muslims only

Are you entertaining? Double up on party nibbles using eggs that are stuffed with either salmon and dill, or a chorizo crumb. They're tasty and healthy too

  • Prep: 20 mins
    Cook: 10 mins
  • Makes 24 (12 of each flavour)
  • Easy
  • Makes 24 (12 of each flavour)
  • Easy
  • Calories 59
  • Carbohydrates 1
  • Saturated Fat 1
  • Sugar 1
  • Protein 6
  • Fat 4
  • Fibre 0
  • Salt 0.3

Nutrition per serving

  • Calories 59
  • Carbohydrates 1
  • Saturated Fat 1
  • Sugar 1
  • Protein 6
  • Fat 4
  • Fibre 0
  • Salt 0.3

Ingredients

  • 12 medium eggs
  • 6 tbsp bio yogurt
  • 2 tsp English mustard
  • 2 tbsp finely chopped parsley
  • 50g smoked salmon
  • sprigs of fresh dill
  • 25g chorizo, skin removed and finely chopped

Tip

Nutrition per chorizo cocktail egg (12)
59 kcals • fat 4g • saturates 1g • carbs 1g • sugars 1g • fibre none • protein 5g • salt 0.3g

Method

  1. Boil the eggs for 7 mins, tdrain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.

  2. For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.

  3. For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

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