Eggs with Almond and Spring Onion Stuffing

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

These eggs are so easy to do and yet taste unusual and delicious with their mixture of consistencies. Since they look decorative, and can be prepared in advance and kept in a cool larder or the fridge for a day or two, they are useful both for dinner parties and as cold party food for a lot of people.


  • 6 large eggs
  • 2โ€“3 oz ground almonds (50โ€“75 g)
  • dessertspoon fresh marjoram โ€“ or dried oregano
  • 2 cloves of garlic โ€“ crushed
  • 1 teaspoon mild French mustard
  • 2โ€“4 tablespoons olive oil
  • juice of 1 small lemon
  • small bunch of spring onions โ€“ chopped finely
  • cress or parsley as a garnish
  • salt, black pepper
  • a little oil and vinegar


Hard boil the eggs and cool. Take the shells off the eggs and slice them in half lengthways. Scoop out the yolks into a bowl. Mash the yolks with a fork, add some olive oil and a little lemon juice. Mash in the ground almonds with the crushed garlic and the mustard. Gradually add more oil and lemon juice until it is a smooth, thick mixture. Mix in the marjoram and the finely chopped spring onions. Season to taste with salt and black pepper. Lay the eggs on a pretty dish on a bed of cress or parsley and stuff each one with a spoonful of the almond mixture. If by any chance you have any feathery fennel leaves in your garden a little of this on top of each egg looks lovely. Just before serving spoon a very little oil and vinegar dressing over the eggs to make them shiny and enticing.

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