Eggs in Crust: The Recipe for a Rich and Tasty Appetizer in a Puff Pastry Crust

Hard-boiled eggs in crust are a surprising and super simple appetizer to replicate at home, ideal for enriching your Spring menus and tables or to prepare for a special Sunday lunch. The hard-boiled eggs are wrapped in a layer of puff pastry and slices of prosciutto, mashed potatoes and cheese, transforming – thanks to the passage in the oven – into fragrant and golden treasures. Ready to reveal themselves in all their explosive goodness only when cut and tasted.

Excellent both warm and cold, they are also ideal for a tasty aperitif with friends or to be enjoyed during an outdoor picnic, or even at brunch.

Tips and Variations

– Ensure the puff pastry is cold but pliable to make it easier to handle. If it gets too warm, the pastry can become sticky and difficult to work with.

– To ensure that the pastry seals properly and doesn’t open during baking, dampen the edges slightly with water before pinching them together.

– Brush the pastry thoroughly with egg wash to achieve a golden and glossy finish. Make sure to cover all exposed areas to enhance the appearance after baking.

– Make sure your oven is properly preheated to 190°C/375°F. A correctly heated oven is crucial for puff pastry to rise and become flaky.

– Swap out ham and cheese for other ingredients like smoked salmon and cream cheese, or spinach and feta for a vegetarian option.

– Add herbs like dill, parsley, or chives to the mashed potato mixture for additional flavor. Spices such as paprika or cumin can also add a nice touch.

– Instead of regular cheese slices, try using mozzarella for a gooey texture, or a sharp cheddar for a more pronounced flavor. A sprinkle of blue cheese can also add a sophisticated twist.

– Include finely chopped vegetables such as bell peppers, onions, or mushrooms in the mashed potato mix for extra nutrition and flavor.

– Serve these pastries with a side of creamy mustard sauce or a rich tomato sauce for dipping, enhancing the flavors even more.

– You can omit the cheese and mashed potatoes and just used the cold cuts you prefer.

– You can also sprinkle the pastry with a mix of various seeds such as poppy, pumpkin, flax and sunflower.

How to Store Eggs in Crust

Eggs in crust can be stored in the refrigerator for 1-2 days, well wrapped in a sheet of cling film or closed in an airtight container.

Find out how to make hard-boiled eggs in crust, following our step-by-step procedure and advice.

How to Make Eggs in Crust

Preheat the oven to 375°F (190°C). Roll out the puff pastry and cut out 4 squares of 4×4 inches and 8 stripes (1,5cm wide).

Mix mashed potatoes with the parmesan cheese and black pepper with a fork.

Wrap each hard-boiled egg in prosciutto.

Place a spoonful of mashed potatoes on top of the pastry, then make an indent in the middle.

Place the wrapped hard-boiled egg on top.

Cover it with a slice of cheese.

Pinch the edges of the pastry to cover the egg completely, form a little ball and brush it with an egg wash.

Layer prepared drops of the pastry on top and brush again with egg wash.

Sprinkle with sesame seeds and bake in the previously preheated oven for 25 minutes.

Serve and enjoy!