Brunches & breakfasts , Starters & aperos

Hamburger-style stuffed eggs

Preparation 20 min
Cooking 15 min
Servings 10 bites
Freezing I do not suggest

Ok, here, forget everything you know about stuffed eggs because we’re raising the bar… like REALLY high. Imagine mini-burgers, but eggy. Yeah, that’s what we do here. Juicy beef, creamy stuffing, cheese that melts like a dream, all in one bite. It’s funky, it’s decadent, and it’s guaranteed to be the talk of the town for the next ten years. Are you ready? Let’s go!

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For the stuffed eggs

10 eggs, rinsed under warm water for 2-3 minutes to prevent cracking during cooking
½ tsp. smoked paprika
3 tbsp. mayonnaise
2 tsp. Dijon mustard

For the mini-patties

450 g medium-lean ground beef
½ tsp. garlic salt
2 tbsp. red beer (such as Unibroue, 4%)
100 g raclette cheese, sliced

For the assembly

Sesame seeds
Smoked paprika
Toothpicks

Preparation

Boil the eggs in a pan of water for 12 minutes. Immediately plunge them into a large bowl of ice-cold water for 10 minutes. Once cool, peel gently.
Cut eggs in half lengthwise. Remove the yolks and place in a bowl. Add smoked paprika, mayonnaise and Dijon mustard, then season generously with salt and pepper. Mix well until smooth. Transfer to a resealable plastic bag (Ziploc type) and cut off a corner to use as a piping bag.
In a bowl, mix ground beef with garlic salt and red beer, then season with salt and pepper. Shape into 10 flat mini-balls.
Heat a non-stick frying pan over medium-high heat. Cook dumplings for 2 to 3 minutes, then turn and spread raclette cheese over each one. Cover the pan to melt the cheese and continue cooking for 2-3 minutes, or until the dumplings are done.
Fill each egg half with the yolk filling. Place a dumpling on one egg half, then cover with the other half to form a “burger”. Prick with a toothpick to hold in place.
Garnish with sesame seeds and sprinkle with smoked paprika. Serve lying down or standing up (with care, as they may be unstable). Tchin mon gars!!!

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