The Easiest Romanian Deviled Eggs Recipe – Oua Umplute 

A rectangular white platter with a green patterns, with the deviled eggs on it. Each half is filled with the egg yolk cream and topped with a green dill leaf and red smoked paprika.

I just love deviled eggs! They are such a treat because we rarely had them at home due to their seasonality. Typically, they are served as an appetiser during special occasions like Easter, and sometimes even Christmas.

The Romanian deviled eggs recipe has many variations, such as adding liver pate or fun toppings like spring onions, olives, and pickles. However, I prefer the simplest recipe that is super quick to make and always impresses guests. Not to mention, it’s perfect for those leftover Easter eggs and a great alternative to the usual boiled or fried eggs. Trust me; Romanian deviled eggs make for an excellent snack or appetiser!

Ingredients for the Romanian Deviled Eggs Recipe 

You don’t need many ingredients to make this delicious recipe. The main ingredient is the humble egg. You can make as many or as little as you want. Besides eggs, you will also need mayo, mustard, paprika and dill for décor. I love smoked paprika, I think it gives that little extra flavour that elevates the taste of these devilled eggs. Also, most people will use parsley, but I prefer dill.

How to Make Romanian Deviled Eggs 

A white bowl with polka dots with the mashed egg yolks. On the side, on the right, there is a wooden chopping board with the empty egg whites, cut in half.

The first step in making this recipe of deviled eggs, is boiling the eggs. I boiled them for 12 minutes, to make sure that the egg yolk was hard. Once the 12 minutes have passed, drain the water and submerge the eggs in icy water. Keeping them under cold running water for a couple of minutes works as well if you don’t have any ice. This step is important as it will shock the eggs, making them very easy to peel. Deviled eggs are very pretty, so you need to peel them without pinching any of the whites off.

The next step is removing the yolk. This is very easy. You can scoop it out with a teaspoon, and it should slide easily. Mash the yolks with a fork and mix with the mayo and the mustard. You should obtain a smooth cream.

Filling the egg whites is very easy. You can do it with a teaspoon or, if you want a nicer presentation, use a piping bag.

Decorate the eggs with a sprinkle of smoked paprika, and a fresh dill leaf.

Notes and Tips:

The egg whites cut in half, on a wooden board, filled with the yellow yolk mixture.
  • Don’t forget to add the eggs in ice water after they’ve finished boiling. This makes the eggs easier to peel, freezing them from the shell’s membrane, and reducing the chances of breaking the whites.
  • This is the easiest recipe for Romanian deviled eggs. It only requires a few ingredients and it’s vegetarian as well. Other recipes include liver pate, which makes this appetiser non-vegetarian.  
A rectangular white platter with a green patterns, with the deviled eggs on it. Each half is filled with the egg yolk cream and topped with a green dill leaf and red smoked paprika.

Romanian Deviled Eggs Recipe

The Romanian deviled eggs make a great appetiser for the Easter lunch or dinner. They are also great to make with leftover eggs.
Prep Time 10 minutes
Cook Time 12 minutes
Course Appetizer
Cuisine Romanian
Servings 6 people

Ingredients
  

  • 6 eggs
  • 2 tbsp mayonnaise
  • 1 tsp mustard
  • salt and pepper to taste
  • smoked paprika optional, to decorate
  • fresh dill optional, to decorate

Instructions
 

  • Bring a pot of water to boil, and add salt.
  • Add the eggs to the boiling water.
  • Boil the eggs for 12 minutes.
  • Drain the water and put the eggs in an ice bath, or run very cold water over them for a couple of minutes.
  • Peel the eggs and cut them in half, lengthwise.
  • Pop the yolk out with a teaspoon. They should come out very easily.
  • Mash the yolks with a fork.
  • Add the mayo, mustard, and salt and pepper to taste.
  • Mix well to obtain a creamy consistency
  • Taste, and adjust the seasoning.
  • Put the creamed egg yolks back into the egg whites – you can do this with a piping bag for a nicer presentation.
  • Sprinkle the eggs with smoked paprika and decorate with dill or parsley leaves.

FAQ:

How to store the Romanian deviled eggs?

A close-up of an egg filled with the yellow cream, decorated with red smoked paprika and a fresh dill leaf

The best way to store the Romanian deviled eggs is in an air-tight container closed with a lid, or wrapped in cling film. Store them in the fridge, at a maximum temperature of 4 degrees Celsius. Put the eggs in the fridge as soon as you serve them. If you have leftovers from the dinner table, it’s best to discard them – don’t put them back in the fridge.

How long are the Romanian deviled eggs safe to eat?

The Romanian deviled eggs are safe to eat for a maximum of 48 hours after they have been prepared if stored correctly.

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