Bajd Mimli (Maltese Party-Style Stuffed Eggs)

Name: Bajd Mimli (Maltese Party-Style Stuffed Eggs)
Prep time: 25 min
Cook time: 12 min
Yield: 12 filled egg halves
Cuisine: Maltese
Ingredients: 6 large eggs; 3 tbsp mayonnaise; 1 tsp mild prepared mustard; 1 tsp white wine vinegar, plus more to taste; Salt and black pepper, to taste; 1/4 tsp sweet paprika, for dusting; 2 tsp tomato ketchup, for decorating some of the halves; 6 small parsley leaves; 6 capers, rinsed and dried

Hard-boiled eggs filled with creamy yolks, mayonnaise, mustard and wine vinegar, finished with paprika, parsley, ketchup or capers.

Prep: 25 minutes (plus cooling and 30 minutes chilling) Cook: 12 minutes Servings: 12 filled egg halves

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Watercolour illustration of Maltese party-style stuffed eggs with paprika, ketchup, parsley and capers.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

6 large eggs
3 tbsp mayonnaise
1 tsp mild prepared mustard
1 tsp white wine vinegar, plus more to taste
Salt and black pepper, to taste
1/4 tsp sweet paprika, for dusting
2 tsp tomato ketchup, for decorating some of the halves
6 small parsley leaves
6 capers, rinsed and dried

Instructions

Boil the eggs: Bring a pan of water to a gentle boil. Lower in the eggs with a spoon, bring back to a simmer and cook for 11-12 minutes. Transfer to a bowl of very cold water and let them cool completely.
Peel and halve: Peel carefully, then cut each egg lengthways with a clean sharp knife. Lift the yolks into a bowl and arrange the whites cut-side up.
Make the filling: Mash the yolks to fine crumbs. Stir in mayonnaise, mustard and vinegar until smooth. Add pepper, taste and adjust the salt and vinegar. The mixture should hold its shape when spooned.
Fill and decorate: Pipe or spoon the yolk mixture into the whites. Dust lightly with paprika. Finish six halves with a tiny dot of ketchup and a parsley leaf, and the other six with a caper.
Chill: Cover without crushing the tops and refrigerate for at least 30 minutes before serving. Put out in small batches, keeping the rest chilled.

A Smooth Filling and Simple Finish

Mash the yolks thoroughly before adding the mayonnaise so the filling pipes cleanly. Start with the measured mustard and vinegar, then taste: a small amount gives a pleasant tang without overwhelming the egg.

The decoration should fit on the bite. Use a little ketchup rather than covering the filling, and dry the capers so they do not drip over it. The parsley and paprika finishes also make the platter easy to recognise on a crowded table.

Preparing Ahead

You can cook the eggs the day before and refrigerate them once cool. Peel and fill on the day of serving for the neatest result. Keep assembled eggs covered in the fridge and eat within two days, counting from when the eggs were cooked.

For other small dishes to serve together, browse Maltese festa and celebration food. Keep filled eggs chilled until needed and return unused portions promptly to the fridge.

A familiar Maltese party bite

Bajd mimli have a familiar place at Maltese weddings, family parties and shared buffets alongside stuffed olives. The yolk-and-mayonnaise preparation is shared with other cuisines; its Maltese setting includes simple finishes such as paprika, a dot of ketchup with parsley, or capers. This recipe follows that party-table style.