Stuffed cocktail eggs served on a black plate

Stuffed cocktail eggs

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Prep: 20 mins Cook: 10 mins


Makes 24 (12 of each flavour)

Are you entertaining? Double up on party nibbles using eggs that are stuffed with either salmon and dill, or a chorizo crumb. They're tasty and healthy too

Nutrition and extra info

  • Easily halved
  • Healthy

Nutrition: Per salmon cocktail egg (12)

  • kcal59
  • fat4g
  • saturates1g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein6g
  • salt0.3g
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  • 12 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 6 tbsp bio yogurt
  • 2 tsp English mustard
  • 2 tbsp finely chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the salmon eggs

  • 50g smoked salmon
  • sprigs of fresh dill

For the chorizo crumb eggs

  • 25g chorizo, skin removed and finely chopped



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…


  1. Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.

  2. For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.

  3. For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

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