By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
74 cal · 10 min
Eastern European Stuffed Eggs
Recipe GLPR177357b958db09
A classic Eastern European appetizer featuring tender hard-boiled egg halves filled with a savory mixture of creamy mayonnaise, finely minced onion, and warm paprika. Simple, elegant, and ready in minutes—perfect for gatherings or a sophisticated snack.
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Ingredients
4 hard-boiled eggs, shelled and halved lengthwise
1 very small onion, finely chopped
1 teaspoon olive oil
1 teaspoon paprika
2 tablespoons mayonnaise
1 to 1½ tablespoons fresh lemon juice
Salt and black pepper, to taste
Directions
Carefully remove the yolks from each egg half and place them in a small mixing bowl.
Gently warm the olive oil in a small skillet over low heat and sauté the finely chopped onion for 1–2 minutes until softened and fragrant. Transfer to the bowl with the yolks.
Add the mayonnaise, paprika, and lemon juice to the yolk mixture. Season generously with salt and black pepper to your preference.
Mix until smooth and well combined, adjusting seasoning and lemon juice as needed for balance.
Spoon or pipe the filling evenly into each egg white half. Arrange on a serving platter and serve at room temperature or chilled.
Comments
This is a straightforward deviled egg variation with zero ingredient trouble—everything appears at any Charlotte chain without a second stop. The cost per serving is negligible, roughly 30 cents for eggs, mayo, and pantry staples. The stated time is honest for boiling, halving, and mixing, making this genuinely quick for a weeknight. It reheats poorly and is best served same-night at room temperature, which limits its meal-planning utility, but as a side dish or appetizer it's reliable and deeply regional to the Carolinas.
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