Stuffed Eggs (Fyldte halve Aeg)

Made  times

"These eggs are nothing like your picnic 'deviled eggs' as they are stuffed with a variety of traditional Danish delights. As such, these are a holiday dish, usually served during family buffet dinners. Take care with the way you finish off the garnishes and your guests won't want to eat them, they will look so pretty and delicate on your fine serving dishes!"
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55 m 15 servings yields 30 eggs
Serving size has been adjusted!

Original recipe yields 15 servings



  • Prep

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  1. Put 15 egg yolks into each of three bowls.
  2. Arrange egg whites on a serving tray
  3. Herb filling: Add sour cream, tarragon and chives to a bowl. Mix. Spoon into eggs. Garnish with green olive slivers and arrange on each egg half.
  4. Mustard filling: Add sour cream and mustard to egg yolks. Mix. Spoon into eggs. Garnish with shrimp or smoked salmon slivers and top with fresh dill.
  5. Caviar Filling: Mix sour cream and lemon juice with egg yolks. Fill eggs. Garnish with caviar, lemon slices and onion bits.