How to Make Romanian Deviled Eggs with Cheese and Pickles (Ouă umplute)

How to Make Romanian Deviled Eggs with Cheese and Pickles (Ouă umplute)

The Origin of Romanian Deviled/Stuffed Eggs (Ouă umplute)

Romanian deviled/stuffed eggs, or ouă umplute, are a cherished appetizer, one of the most famous Romanian festive foods. While the base concept came from European culinary traditions, Romanians added their own flair, incorporating local ingredients like pickled vegetables, mustard, mayo, smoked or creamy cheese, dill and parsley. The dish is beloved not only for its flavor but also for the creativity it inspires, with families often sharing unique variations across generations.

My Grandmother and Her Amazing Cooking

When I think of stuffed eggs (ouă umplute), I’m transported back to my childhood kitchen, where my Granny Victoria and I would spend hours preparing festive foods. She taught me patience, creativity, and the importance of making food with love. She had a gift for creating unforgettable meals out of simple ingredients. Her hands worked quickly and expertly, teaching me not just the recipes but also the joy of cooking for family, friends and guests alike. Stuffed eggs were always her specialty, and she taught me to experiment with different fillings, like cheese, pickles, and even her secret ingredient – Nigella seeds. Granny Victoria’s warmth and her passion for food are why I fell in love with cooking. Today, I owe much of my culinary creativity to her, and every time I make stuffed eggs, I feel her spirit guiding me in the kitchen.

The Origin, History, and Use of Eggs around the World

Eggs have been a staple ingredient for thousands of years, prized for their versatility and rich nutrients. Ancient Egyptians were among the first to domesticate hens for their eggs, while the Romans popularized dishes featuring eggs across their empire. In fact, ancient Romans first popularized stuffed eggs, often mixing egg yolks with herbs and sauces, laying the foundation for deviled eggs as we know them. Around the globe, eggs have become symbolic in different cuisines – representing rebirth during Easter, providing protein in Asian street food, or serving as the heart of dishes like French omelets and quiches, Japanese tamago sushi and Spanish tortillas.

8 Famous Deviled Egg Recipes Worldwide

1. Classic American Deviled Eggs – a mix of mayonnaise, mustard, and paprika.
2. French Mimosa Eggs – with Dijon mustard and herbs.
3. Italian Stuffed Eggs – with anchovies and capers.
4. Japanese Wasabi Deviled Eggs – flavored with soy sauce and wasabi.
5. Indian Spiced Deviled Eggs – with curry and chutney.
6. Mexican Avocado Deviled Eggs – featuring guacamole and lime.
7. Russian Stuffed Eggs – with smoked salmon and dill.
8. Greek Deviled Eggs – with feta cheese, olives, and oregano.

4 Related Romanian Recipes to Stuffed Eggs

• Salată de boeuf – Romanian beef salad with pickles and mayonnaise.
• Drob de miel – traditional lamb loaf with eggs.
• Ciorbă de burtă – creamy tripe soup with eggs.
• Zacuscă – a vegetable spread served as an appetizer.

More Romanian recipes on Cooking Romania by Vivi:

Why This Is the Best Deviled Egg Recipe

1.            Rich flavor – The combination of cheese, mustard, and pickles makes every bite irresistible.
2.            Unique ingredients – Nigella seeds, cheese and pickled peppers add a distinct Romanian twist.
3.            Perfect texture – The creamy filling contrasts beautifully with the egg whites.
4.            Eye-catching presentation – Garnished with olives, parsley, and colorful pickles.
5.            Simple to make – Quick, easy, and ideal for any gathering.

Romanian Deviled/Stuffed Eggs with Cheese and Pickles (Ouă umplute cu cașcaval, brânză topită și castraveți murați)

Recipe by ViviCourse: Appetizers, RomanianCuisine: RomanianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

300

kcal

Total time

25

minutes

Let me remind you that stuffed eggs (ouă umplute), are a classic Romanian appetizer that combines simplicity with an irresistible flavor. With their creamy, savory filling and perfectly balanced taste, these bite-sized delights are a staple at festive meals and special gatherings. The soft, velvety filling melts in your mouth, leaving behind a rich and satisfying flavor.

What makes ouă umplute so appealing is not just their flavor but also their convenience. They are easy to pick up, making them a perfect choice for finger foods or buffet-style meals while being a Romanian festive food staple. Their creamy texture and savory filling contrast beautifully with the delicate egg white, creating a harmonious bite every time. As one of the best-known Romanian appetizers, these stuffed eggs (ouă umplute) hold a special place in our culinary tradition. Simple to prepare yet incredibly rewarding, they are a must-try dish for anyone seeking to explore the flavors of Romanian cuisine. So, let’s cook them together!

Ingredients

• 5 eggs

• 50 – 100 g grated cheese (cheddar or Gouda)

• 50 – 100 g processed cheese
  

• 1 tablespoon (herbed) salted butter
  

• 3 – 5 medium pickles, finely chopped
  

• 1 pickled red pepper, finely chopped
  

• ½ bunch of fresh dill, chopped
  

• 1 tablespoon mustard
  

• 1 tablespoon mayonnaise
  

• 20 pitted olives, finely chopped
  

• Black pepper, to taste
  

• Secret ingredient: ½ tsp Nigella seeds
  

• For decoration: 10 pitted olives, parsley leaves, pickled pepper and pickles

Directions

• Boil the eggs in salted water for 10 minutes. Cool them under cold running water and peel.
• Slice the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl.
• Mash the yolks with a fork, then mix in Nigella seeds, grated cheese, processed cheese, herbed butter, pickles, pickled pepper, dill, mustard, mayonnaise, olives, and a pinch of black pepper. Mix until smooth.
• Fill the egg whites with the mixture using a spoon or fork.
• Decorate with parsley leaves, whole olives, pickled pepper and slices of pickle.

Recipe Video

Notes

• Use fresh eggs to ensure easy peeling after boiling.
• Adjust the filling’s consistency with a bit of extra mayonnaise if it’s too thick.
• Chill the eggs for at least 30 minutes before serving for better flavor.
• Experiment with various garnishes to make them visually stunning.
• Always taste the filling before stuffing to balance the flavors.

When Do Romanians Eat Stuffed Eggs?

Stuffed eggs are a must-have for festive occasions like Christmas, Easter, weddings, and birthdays. They’re also perfect for casual gatherings or as an appetizer for Sunday family meals.

5 Reasons to Eat Stuffed Eggs

• High in Protein – eggs are a great source of energy.
• Rich in flavor – a delicious mix of creamy and tangy ingredients.
• Easy to customize – adjust the recipe to suit your taste.
• Perfect for sharing – great as a party appetizer.
• Kid-friendly – even picky eaters love them!
  

Why Stuffed Eggs Are Healthy

Eggs are packed with nutrients like vitamins B12, D, and choline. Pickles and dill add probiotics and antioxidants, while nigella seeds offer anti-inflammatory properties, making this recipe both tasty and nutritious.

Vivi is a passionate teacher, story teller and photographer. Adara is a passionate accountant, businesswoman and videographer. On Cooking Romania by Vivi, the Mom and Daughter play together at the intersection of self and food mastery.