Garlic Cheese Stuffed Baked Eggs
A elegant appetizer where halved egg whites are stuffed with a creamy mixture of mashed yolk, sautéed garlic, fresh herbs, and melted cheese, then baked until golden and bubbling.
Story
These clever little baked eggs transform simple hard-boiled eggs into a showstopping dish. The key is drying out the yolks thoroughly before mixing with the other ingredients - this prevents a watery filling. Serve warm as an appetizer or brunch item.
Ingredients
large eggs
4
garlic cloves, minced
3
butter
2 tablespoons
grated mozzarella cheese
1/2 cup
fresh parsley, finely chopped
2 tablespoons
small yellow onion, finely diced
1/4 cup
heavy cream
2 tablespoons
salt and pepper
to taste
paprika
for garnish
Instructions
1
Prepare the eggs
Place eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a boil, then remove from heat and let sit for 12 minutes. Transfer to an ice bath for 5 minutes. Peel carefully and cut each egg in half lengthwise. Gently remove the yolks without tearing the whites, and set whites aside.
2
Dry and mash the yolks
Place the yolks on a plate and let them air dry for 10 minutes. This removes excess moisture so your filling isn't soggy. Mash with a fork until fine and crumbly.
3
Make the filling
Melt butter in a small skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from heat and let cool slightly. Combine mashed yolks, onion-garlic mixture, parsley, cream, and half the cheese. Season with salt and pepper.
4
Stuff and bake
Preheat oven to 375°F (190°C). Arrange egg white halves in a baking dish, cut-side up. Spoon or pipe the yolk filling into each white, mounding slightly. Top with remaining cheese. Bake for 12-15 minutes until cheese is melted and golden. Sprinkle with paprika before serving.
