Description
Huevos rellenos de carne are classic Spanish-style stuffed eggs, featuring hard-boiled eggs filled with a savory ground beef mixture and topped with a golden layer of cheese. They are easy to prepare and perfect as an appetizer, snack, or for festive occasions.
Ingredients
Units
Scale
For the Eggs
- 6 large eggs
For the Filling
- 200g (about 7 oz) ground beef
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons tomato sauce
For Assembly
- 50g (1/2 cup) shredded cheese (cheddar, manchego, or mozzarella)
- Chopped parsley, to garnish (optional)
Instructions
- Boil the Eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for 10 minutes. Carefully drain and transfer eggs to a bowl of cold water. Peel once cool.
- Prepare the Filling: While the eggs cool, heat olive oil in a skillet over medium heat. Sauté the chopped onion for about 3 minutes until softened, then add the garlic and cook for 1 minute. Add the ground beef, paprika, salt, and pepper, breaking up the meat with a spatula. Cook until the beef is browned, about 7-8 minutes. Stir in tomato sauce, simmer 2 minutes, then set aside to cool.
- Prepare the Eggs: Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash the yolks and mix them with the cooled meat mixture until well combined.
- Stuff the Eggs: Scoop generous spoonfuls of the meat and yolk mixture into the egg white halves, mounding slightly.
- Bake: Preheat the oven to 375°F (190°C). Arrange the stuffed eggs on a baking dish, sprinkle with shredded cheese, and bake for 10 minutes, or until the cheese is melted and lightly golden.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with chopped parsley if desired. Serve warm or at room temperature.
Notes
- You can substitute ground turkey or chicken for the beef.
- Add a pinch of cumin or cayenne for extra flavor.
- The stuffed eggs can be prepared ahead and baked just before serving.
- Pairs well with a fresh green salad.
Nutrition
- Serving Size: 3 stuffed egg halves
- Calories: 180
- Sugar: 2g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 14g
- Cholesterol: 220mg
