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5 Types of Stuffed Hard-Boiled Eggs
by Giacomo Bocchio
recipe medium Peruvian / French-inspired

5 Types of Stuffed Hard-Boiled Eggs

Five preparations: classic Deviled Eggs, Tuna & Cranberry with Avocado Cream, Shrimp Tartar, Chicken Salad Egg Chicks (fun for kids), and French Oeuf Chimay with mushroom duxelle and Mornay sauce gratinéed.

25m Prep
20m Cook
45m Total
6 Servings
deviled-eggs huevos-rellenos oeuf-chimay duxela salsa-mornay shrimp-tartar tuna cranberry avocado aperitivo peruvian french

Ingredients

Base
  • 15 piece Hard-boiled eggs (10 min boil, ice bath, halved, yolks reserved)
  • 1 batch Mayonnaise + paprika + chives (base filling mixed with crushed yolks)
Chicken Chicks
  • 150 g Cooked chicken + celery + Dijon mustard (finely chopped, shaped into balls for egg chicks)
Oeuf Chimay
  • 1 batch Béchamel + Gruyère + egg yolks (Mornay) + mushroom duxelle (Mornay: add cheese and yolks off heat to béchamel; fill with duxelle, gratinate)
Shrimp Tartar
  • 100 g Prawns + ají limo + cilantro + red onion (blanched, brunoise, mixed as tartar)
Tuna Cranberry
  • 1 batch Canned tuna + dried cranberries + avocado cream (tuna mixed with cranberries and lemon; avocado mashed with mayo)

Steps

  1. 1
    Boil eggs 10 min in gentle simmer, ice bath, peel, halve. Crush yolks.
    Tip: Gentle simmer prevents cracking. Always wash eggs before use.
    ~12 min
  2. 2
    Deviled Eggs: yolks + mayo + paprika + hot sauce + Dijon. Tuna: tuna + cranberries + lemon + mayo; serve with avocado cream. Shrimp Tartar: blanched shrimp brunoise + ají limo + cilantro + onion + mayo.
    Tip: Use chives instead of raw onion to avoid excess liquid.
    ~15 min
  3. 3
    Chicken Chicks: shape filling into balls, place in egg whites, use capers for eyes and carrot for beak. Oeuf Chimay: fill with duxelle, top with Mornay sauce (béchamel + Gruyère + yolks off heat), gratinate until golden.
    Tip: Add egg yolks to Mornay below 85°C to avoid scrambling.
    ~15 min

Nutrition (per serving)

210
Calories
12g
Protein
5g
Carbs
16g
Fat
1g
Fiber
Cultural Context
Hard-boiled eggs are deeply embedded in Peruvian everyday cuisine, from beach snacks to the iconic 'triple' sandwich. Giacomo combines Peruvian flavors (ají limo, culantro, avocado) with classical French technique (Oeuf Chimay, duxelle, Mornay sauce).
Video thumbnail
Giacomo Bocchio
TE ENSEÑO A PREPARAR 5 TIPOS DE HUEVOS DUROS RELLENOS | GIACOMO BOCCHIO
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