Christmas Party Stuffed Cocktail Eggs

  • Serves: 24
  • Prep: 10 mins
  • Cook: 8 mins

These cocktail eggs are the perfect platter to impress all your friends over the party season!


  • 12 medium British Lion eggs
  • 100g smoked salmon
  • 1 tbsp chopped chives
  • 100g pancetta, finely chopped
  • 100g pickled beetroot, finely chopped
  • A few sprigs of dill, fronds picked


  1. Bring a large pan of water to the boil and add the eggs. Bring back up to a simmer and simmer for 8 minutes, until the yolk is set but is still slightly soft.
  2. Remove the eggs and soak with cold running water until cold, then peel.
  3. Heat a medium frying pan over medium-high heat and fry the pancetta until crisp. Drain on kitchen paper. 
  4. Slice the eggs in half and top each half with a choice of either smoked salmon and chives, crispy pancetta or pickled beetroot and dill. 
  5. Season with a little sea salt and black pepper. Serve on a large platter.

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3 / 5 rating (9 votes)

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