Greek Stuffed Eggs

In the summer months, fresh dishes are very welcome. Today we teach you how to make Greek stuffed eggs, a variation of stuffed eggs, so that you can serve them in summer and enjoy a cold and pleasant dish that contrasts with the heat.

Of course, the recipe for Greek stuffed eggs does not come from Greece, as the Russian salad does not come from Russia, they are simply filled with typical ingredients from this wonderful country, such as olives or Greek cheese. Keep reading and you will learn how to make this wonderful recipe to surprise your family. 

Greek stuffed eggs recipe

Greek stuffed eggs are a good option to enjoy a healthy breakfast. Even those can prepare for dinner. Best of all, it won’t take long to prepare. Follow the steps that we give you below.


  • 24 pitted Greek olives
  • 6 hard-boiled eggs
  • 30 ml of butter softened at room temperature
  • Salt


  • Pan
  • Knife
  • Bowl
  • Spoon
  • Blender
  • Fork
  • Serving platter


stuffed eggs

  • To start, in a medium-size saucepan, bring salted water to a boil.
  • When it boils, put the eggs in the saucepan, lowering the heat a little so that they do not bump and break.
  • Turn them often so that the yolks are in the center and not on one side.
  • Then cook the eggs for 15 minutes.
  • When they are ready, remove the hot water and put the eggs under cold running water to stop cooking.
  • Peel the eggs and cut them in half lengthwise.
  • Later, remove the yolks from the whites and place them in a bowl.
  • Place the whites in a serving dish and reserve.
  • In a blender glass, mash the olives until they are pureed.
  • Besides, mash the yolks with a fork until they are very fine.
  • Add the olive puree to the egg yolks and add the butter and salt until there is a homogeneous paste without lumps.
  • Carefully fill the whites with the mixture.
  • Finally, refrigerate before consuming for at least half an hour.

Data of interest:

  • Difficulty: easy
  • Preparation time: 30 minutes
  • No. of people: 6
  • So that the eggs do not break so easily when boiling, you can add a pinch of salt to the water.
  • It is convenient that the eggs that are going to be cooked are out of the refrigerator for at least 10 minutes, because if they are placed in boiling water directly from the refrigerator, they will break more easily.

Greek White Cheese Stuffed Eggs Recipe


  • 1 dozen eggs
  • 2 sprigs of parsley
  • 100 g of cheese in brine
  • 1 teaspoon of paprika
  • Black pepper
  • Olive oil
  • Flour
  • Salt


  • Pan
  • Knife
  • Bowl
  • Teaspoon
  • 2 bowls
  • Frying pan
  • Serving platter



  • First, bring plenty of water to boil with a pinch of salt in a saucepan. When it starts to boil, add the eggs and cook them for 15 minutes.
  • Cool the eggs under the cold running water, peel them, wash them well and cut them in half lengthwise.
  • Next, remove the yolk from the eggs.
  • Grate the yolk and mix it in a bowl with the chopped brined cheese.
  • Wash the parsley, chop it finely and add it to the bowl along with the egg yolk and cheese.
  • Mix everything well with your hands and season to taste.
  • Then add a teaspoon of paprika and mix again until a homogeneous dough is left.
  • Using a spoon, fill the empty egg halves with the cheese and yolk mixture.
  • When they are ready, coat each egg half in flour and beaten egg and fry them immediately in a frying pan with plenty of oil for 3 or 4 minutes.
  • Drain them on absorbent paper to remove excess oil.
  • Place them in a source before serving.

Data of interest:

  • Difficulty: easy
  • Preparation time: 20 minutes
  • Cook time: 4 minutes
  • No. of people: 6
  • This recipe for eggs filled with Greek white cheese can be accompanied with a Mediterranean salad of white beans and black olives, which goes great.

Do you dare to try them? Without a doubt, you will be able to delight the palate of all your family members. Choose the version that most catches your attention and enjoy them.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button