Gefullte Eier / German Deviled Eggs Recipe

Ingredients

• 4eggs
• 30–45 ml (2–3 tbsp)cream
• to tastesalt and pepper
• to sprinkleoregano

Instructions

1. 1

   Boil the eggs

   Boil the eggs for 15 minutes.

2. 2

   Peel and halve

   Leave the eggs to cool, then peel them and cut each one in half.

3. 3

   Remove the yolks

   Carefully scoop the yolks from the egg white halves into a bowl.

4. 4

   Mix the filling

   Add salt, pepper and cream to the yolks, then mix until creamy.

5. 5

   Fill and serve

   Spoon the mixture into the egg white cavities, sprinkle with oregano and serve.

What are gefüllte Eier?

Gefüllte Eier means stuffed eggs in German: hard-boiled egg whites are filled with a seasoned yolk mixture. This version keeps the filling simple, using cream for a smooth texture and oregano for a herbal finish.

They work well as a small starter or snack, and can be made with just a few everyday ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 13g protein, 1g carbs, 17g fat.

The eggs provide most of the protein and some of the fat, while the cream adds further fat and a small amount of carbohydrate. The yolks also contribute fat, so serve the eggs with salad or vegetables for a more balanced plate.

The filling ingredients

Eggs: Boiling them for the full 15 minutes gives the yolks a firm texture that is easy to mash into a filling.

Cream: Add 30 ml first, then use more if needed to make the yolk mixture creamy enough to spoon. Seasoning: Salt and pepper bring out the yolk’s flavour, while oregano is sprinkled over the finished eggs.

Getting a smooth filling

Mash the yolks thoroughly before adding the cream, then mix until there are no large lumps. If the mixture seems too stiff to spoon, stir in the remaining cream a little at a time.

Cool before peeling

Let the boiled eggs cool before peeling and cutting them; warm eggs are harder to handle and the whites can tear more easily. Scoop out the yolks gently so the egg white halves remain intact as little serving cups.

Filling and finishing

Spoon the mixture into the hollows rather than pressing it in, which helps keep the whites neat. A light sprinkle of oregano adds a clear herbal note without overpowering the filling.

Serving ideas

Serve the eggs as a starter, snack or part of a cold spread. For a more substantial plate, pair them with salad, bread or crisp vegetables.

Recipe notes & tips

• Start with 30 ml of cream and add more only if the yolk mixture needs loosening.
• Peel the eggs once they are cool enough to handle.
• Scoop out the yolks carefully to avoid breaking the whites.
• Taste the filling before spooning it into the egg halves.
• Sprinkle on the oregano just before serving for a fresh herbal finish.

Variations

• Add mustard: Stir a little into the yolk mixture for a sharper flavour.
• Use chives: Sprinkle chopped chives over the filled eggs instead of oregano.
• Add paprika: Dust the tops with paprika for colour and gentle warmth.
• Make it tangier: Mix a small amount of vinegar into the filling.
• Use thicker cream: Add it gradually and stop when the filling is easy to spoon.

Common mistakes to avoid

• Peeling while hot: Let the eggs cool first so they are easier to handle.
• Breaking the whites: Scoop out the yolks gently and leave the egg halves intact.
• Adding all the cream at once: Begin with 30 ml and add more gradually to control the texture.
• Leaving large yolk lumps: Mash and mix the yolks thoroughly for a creamy filling.
• Overfilling the halves: Spoon the mixture in carefully so it sits neatly in each cavity.

How to store

Keep the filled eggs covered in the refrigerator and eat within 2 days. Serve chilled; they are not suited to reheating.

Frequently asked questions