Loading Search Bar...
20 mins
Blushing Eggs Recipe

Blushing Eggs

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

It's summer, the sun is shining, the family is screaming to eat outside and you want to knock up a salad buffet that looks as good as it tastes. Blushing Eggs are just the thing, to put a smile on their faces and yours.

      Preparation Time: 10 Minutes

      Cooking Time: 10 Minutes

Ingredients for Blushing Eggs

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2 oz
creamy soft cheese
1 tablespoon
tomato purée (tomato paste)
1 tablespoon
salt and pepper


How to Cook Blushing Eggs

  1. Hard Boil the eggs and allow them to cool (you can speed up the cooling process by placing the eggs under cold running water). Remove the shells and halve each egg lengthways. Carefully scoop out the yolks into a basin or bowl (retaining the whites) and then add the cheese, tomato purée and mayonnaise. Beat well until you get a soft, smooth consistency, adding more mayonnaise if necessary. Season with salt and freshly ground pepper to taste and then pipe this mixture back into the eggs. (If you don't have a piping bag, just spoon the mixture back into the whites.)
  2. Serve on a bed of curly endive or shredded lettuce.

If you have a few black olives, you can slice one or two and decorate the top of each egg with a slice.
Print Kitchen-Friendly View

Reviews of Blushing Eggs

Rating 5 out of 5 - Many cooks will make this recipe again April 18 2014
Excellent recipe! Like the previous reviewer, I made up a load of blushing eggs for a buffet supper and, sure enough, they all disappeared within minutes. It crossed my mind to make some using ground mint instead of tomato paste next time, so we get a different color. I know they won't be "blushing" eggs, but they'll sure be interesting!
(4 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again August 30 2013
I used these as part of a buffet when we had a lot of family members visiting. Seems I didn't make enough since they all disappeared really quickly and everyone kept asking where they had gone!
(6 reviews)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

385 Super Summer Recipes
385 Super Summer Recipes

No time like the summer for those lovely light meals that can be quickly prepared. Get some sunshine into your life with some great recipes.

17 Simple Leftover Recipes
17 Simple Leftover Recipes

What do you do with the leftovers? There are so many really great ways to make use of them that your should never waste anything.

57 Fabulous French Dishes
57 Fabulous French Dishes

Oh those French! But it's not for nothing that French Cuisine has travelled right across the globe and back. Their recipes can be sublime.

Other Egg Recipes

Poached Egg
Poached Egg

Meester Graham's poached eggs have nice firm whites and moist yolks. This is the difficulty when cooking a poached egg... trying to keep the balance


There is only one way to properly prepare an omelette and that is the classic French method that produces a light and fluffy, moist omelette.

Egg Mayo in the Shell
Egg Mayo in the Shell

Egg Mayo in the Shell is great for barbeques, snacks, or as a starter when you are entertaining. Presented as it is, it is irresistible to everyone.


ALL RIGHTS RESERVED © 2021 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.