Eggs are obligatory on the Easter table. They don’t have to be boring or bland! You can prepare a stuffed version of eggs with dill, ham and cheddar cheese.

Eggs are a source of full-value protein, easily assimilable by the body. It is a reference protein containing all amino acids, including essential ones, which the body cannot produce on its own.


  • 6 hard-cooked eggs
  • grated cheddar cheese
  • dill
  • chive
  • 3 slices of farmhouse ham
  • 3 tablespoons of mayonnaise
  • 1 teaspoon of rapeseed oil
  • breadcrumbs


Using a short, sharp knife, puncture the egg shells and gently cut them into two halves. This is not as difficult as you might think. Use a teaspoon to hollow out the middle. In a bowl, chop the egg with a fork and add grated cheddar, diced ham, chopped dill and chives. Season everything with mayonnaise, salt and pepper and mix thoroughly. Put the mixture back into the shells.

Then turn the top of the eggs and dip them in breadcrumbs as it is done with breadcrumbs in pork chops. Place the breadcrumbs down in a pan and fry with a teaspoon of oil for 2 minutes until the bread rolls brown. Serve cold when the cheese is cut.

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Recipe Name
Easter stuffed eggs, in shell
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Bartek & Sylwia

SamaSzama is our joint project of an online culinary book, which is to cover the dishes for the whole year. What counts are the ingredients of good quality, great taste but also the simplicity of preparing meals. We hope that you will like our recipes.

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