Contents
This Romanian deviled eggs recipe (Oua Umplute) is a classic appetizer, perfect for Easter, Christmas, or any gathering. With just a few simple ingredients, these creamy, flavorful deviled eggs are easy to make and always impress guests.
Ingredients
- 6 eggs
- 2 tbsp mayonnaise
- 1 tsp mustard
- Salt and pepper (to taste)
- Smoked paprika (optional, for garnish)
- Fresh dill (or parsley, for garnish)
Instructions
- Bring a pot of water to a boil and add a pinch of salt.
- Carefully place the eggs into the boiling water and cook for 12 minutes.
- Drain the hot water and immediately place the eggs into an ice bath or run them under cold water for a few minutes to make peeling easier.
- Once cooled, peel the eggs and slice them in half lengthwise.
- Use a teaspoon to remove the yolks and place them in a bowl.
- Mash the yolks with a fork and mix in the mayonnaise, mustard, salt, and pepper until smooth.
- Fill the egg whites with the yolk mixture using a spoon or piping bag for a neater presentation.
- Sprinkle with smoked paprika and garnish with fresh dill or parsley.
- Serve immediately or store in the fridge until ready to enjoy!
Notes
Romanian deviled eggs, known as Oua Umplute, are a classic appetizer often served during special occasions like Easter and Christmas. Their creamy, flavorful filling and elegant presentation make them a favorite on festive tables.
This recipe is the simplest and quickest way to prepare Romanian deviled eggs, using just a few ingredients. Perfect for using up leftover boiled eggs, it’s a delicious and effortless way to impress guests!❄️ How to Store Romanian Deviled Eggs
To keep deviled eggs fresh:- Store them in an airtight container in the refrigerator at a maximum temperature of 4°C (39°F).
- Do not leave them at room temperature for long periods.
- Leftover eggs from the table should be discarded rather than refrigerated again.
