Romanian Deviled Eggs, or stuffed eggs are a real treat and called Ovă Umplute. They do not take the credit for coming up with deviled eggs, but they do make them a little differently. We thoroughly enjoyed them as our starter for our Romanian International Cuisine meal.
What makes Romanian deviled eggs different is the use of horseradish and minced white onion. It adds a lovely little kick to the bite. We also made some with the addition of ham which was also lovely. These would be excellent for just about any occasion.
Deviled eggs are always a hit and there are never any left over. The incredible edible egg! The recipe calls for boiling the eggs for 20 minutes but please make your hard-boiled eggs however they come out best with a perfect yellow yolk. I now always make my eggs in my instapot. They come out perfect every time in just 5 minutes, they peel beautifully and the yolks are perfectly yellow.
In Romania they also make stuffed eggs with pork and duck liver pate, I am sure that would also be a wonderful addition!
Did you know that the capital city of Romania is also known as “Little Paris”? If you would like to learn more be sure to check out “Our Journey to Romania” plus you will find more authentic Romanian recipes.
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Romanian Deviled Eggs Ovă Umplute
Romanian Deviled Eggs are delicious with the addition of a bit of horseradish. We loved them!
- 12 large eggs
- 2 teaspoons horseradish
- 1 teaspoon Dijon mustard
- 3 tablespoons mayonnaise
- ½ medium white onion minced finely
- Salt and pepper to taste
- Put the eggs is a pot of cold water
- Bring to a boil then reduce to simmer for 20 minutes
- Drain the water and run very cold water over the eggs for a few minutes
- Peel the eggs and cut in half, lengthwise.
- Pop out the yolks into a bowl, mash them with a fork.
- Mix in the mayonnaise, horseradish, mustard and onion into a creamy consistency.
- Add salt and pepper to taste
- Fill each half of the egg white with the mixture
- Garnish with parsley.
- For a twist, you can add some chopped ham to the mixture for two types of eggs.