Stuffed Easter Eggs

Name: Stuffed Easter Eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Ingredients: Eggs 12; Potatoes 0.5 lb; Carrots 1; Mustard 3 tsp; Mayonnaise ½ cup; Cream cheese 2 oz; Sesame seeds to taste; Fine salt to taste; Black pepper to taste

it es fr de br

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Uova ripiene pasquali are, honestly, a must-have on any Italian Easter table. They pop up everywhere—from big family gatherings in the north to those laid-back lunches down south. Really good stuff. What makes these antipasti pasquali stand out is their playful look. Seriously, people decorate the stuffed eggs to look like little chicks, bringing a cheerful and fun vibe to the meal. You get boiled eggs stuffed with a smooth, creamy filling made with mashed potatoes and spreadable cheese. So so different from the usual mayo or tuna fillings in other stuffed eggs. A sprinkle of carrots on top? For sure. It makes them look adorable and adds a tiny sweet crunch.

There are lots of regional twists too. Like, herbed breadcrumbs in central Italy or even spicy versions ‘alla diavola’ if you like a little kick. No matter the style, ricetta uova ripiene is all about easy, tender bites that kids and grownups can get excited about during Easter. And listen, the creativity that goes into making these uova ripiene pasquali is pretty impressive. In many Italian homes, getting kids involved in decorating these moist eggs is practically a tradition. Everyone gathers around, making sure each one looks a bit different and festive. So fun.

They’re perfect when you need antipasti di Pasqua that are quick but special. Pretty simple. They add some colorful and tangy flavors to a big holiday spread. Some folks keep it simple with the potato and cheese mix, while others get fancy with chopped herbs, a bit of smoked salmon, or even a vegetarian spin with extra veggies. And here's the thing—the best part is that these uova ripiene tradizionali are super versatile. You can switch up the filling or decorations to match what your family likes. These golden, creamy bites capture that lighthearted, welcoming feeling of Easter in Italy. Whether you’re in bustling Rome or a quiet village in Tuscany, you’ll find these eggs add a great touch to the Easter feast. They really bring together the spirit of Italian family traditions, making them a must-have for any celebration.

How to prepare Stuffed Easter Eggs

To prepare the Easter stuffed eggs, first boil the eggs. Place them in a pot with cold water. Cook over medium heat for 7-8 minutes from the boil 1. Also, cook the potatoes, starting from cold water, for about 30 minutes from boiling 2. When the eggs are cooked, drain them and cool them under cold running water 3.

Peel the eggs 4 and collect them in a baking dish as you go 5. As soon as the potatoes are cooked, let them cool and peel them. When the eggs are also cool, cut off the top (about a quarter of the egg) 6 to create the container and the lid.

Remove the hard yolk using a scoop or a teaspoon 7 8. Trim the top part of the egg white you set aside 9 to make it slightly smaller.

Gather the yolks inside a mixer 10; also add the egg white scraps 11 and the peeled potatoes, diced 12.

Blend the mixture until you get a cream 13. Transfer it to a bowl, add salt 14 and pepper to taste; also add mustard 15.

Add the cream cheese 16, mayonnaise 17 and mix well 18.

When you have a homogeneous mixture 19, transfer it into a piping bag with a 12 mm plain nozzle. Peel the carrot and cut it into thin slices 20. Cut the two sides of the slice to obtain a triangle with a curved side 21.

Carve the inside to make the first chick's foot 22. Repeat the operation until you get 34 feet 23. Cut the small triangle in half to obtain the beaks 34.

Now assemble the Easter stuffed eggs. Place the feet on a plate 25, place the egg white container on top and fill it with the egg and potato cream 26. Place the egg white lid 27.