Stuffed Egg Mayonnaise

Stuffed Egg Mayonnaise

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You won't miss the mayonnaise or eggs in this delicious, quick, and easy to prepare dinner. Give it a try!
Servings: 4
Calories: 476


  • 4 hard boiled eggs shelled and halved lengthways
  • 3 oz blue brie rinded
  • 3 oz full fat cream cheese
  • 4 tbsp single cream
  • salt and freshly ground pepper
  • 8 oz tomatoes skinned
  • 1/4 pint mayonnaise see below
  • parsley sprigs to garnish


  • Sieve the egg yolks. Rinse and carefully dry the egg whites.
  • Beat the cheese until smooth. Work in the cream cheese with the sieved egg yolks, cream and seasoning, beating until smooth and pipeable in consistency.
  • Put the cream cheese mixture into a piping bag fitted with a 1 cm (1/2 inch) star vegetable nozzle and pipe into the egg whites.
  • Slice half the tomatoes and arrange in four individual serving dishes; place the stuffed eggs on top. Refrigerate for 30 minutes.
  • Halve, seed and roughly chop the remaining tomatoes and stir into the mayonnaise.
  • Spoon a little mayonnaise over each egg and garnish with parsley sprigs.
Calories: 476 kcal
Carbohydrates: 4 g
Protein: 13 g
Fat: 45g
Saturated Fat: 16 g
Trans Fat: 1 g
Cholesterol: 260 mg
Sodium: 460 mg
Potassium: 280 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 1315 IU
Vitamin C: 8 mg
Calcium: 103 mg
Iron: 1 mg
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