Teewurst-Stuffed Eggs

Teewurst-Stuffed Eggs

Recipes with Teewurst

Deviled eggs with a northern German twist: the yolk filling is mixed with Teewurst instead of mustard. The smoky, spreadable sausage blends into the yolk and creates a filling that is richer and meatier than the classic version. A staple at Kaltbuffets (cold buffets) and birthday parties in Schleswig-Holstein. Gone in minutes, every time.

Prep Time

15 min

Cook Time

12 min

Servings

4

Difficulty

Easy

Ingredients

  • 6 eggs
  • 60g Teewurst (feine works best)
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • Salt and white pepper
  • Paprika for garnish
  • Fresh chives, finely chopped

Steps

1

Boil eggs for 10 minutes, then transfer to ice water for 5 minutes. Peel and halve lengthwise.

2

Scoop out the yolks into a bowl. Mash with a fork until no lumps remain.

3

Add Teewurst, mayonnaise, and mustard to the yolks. Mix until smooth and uniform. Season with salt and white pepper.

4

Spoon or pipe the filling back into the egg white halves. Dust with paprika and scatter chives on top.

Tips

Feine Teewurst blends into the yolk more smoothly than the coarser Rügenwalder variety. Keep the eggs cold until serving. These do not survive well at room temperature for more than an hour.