🇹 Ethiopian / Modern · Street Food & Snacks
🥚 Ethiopian Stuffed Eggs
ሙሉ እንቁላል — Mulu Inqiilal
Ethiopian Stuffed Eggs — hard-boiled eggs halved with yolks mixed with berbere, mitmita, silsi, and coriander. The Ethiopian devilled egg — where Western versions are mild and creamy, the Ethiopian version is fierce and fragrant.
Ethiopian stuffed eggs take the universal party food and make it completely Ethiopian — the yolk filling is mixed with berbere, mitmita, and silsi instead of mayonnaise and mustard, producing a devilled egg of heat and complexity.
Ingredients
Equipment: Bowl, Piping bag or spoon
- 6 hard-boiled eggs — halved
Filling
- 1 tsp berbere
- ¼ tsp mitmita
- 1 tbsp silsi or tomato paste
- 1 tbsp lemon juice
- 1 tsp oil
- ¼ cup fresh coriander
- ½ tsp salt
Garnish: pinch mitmita, coriander leaf
Method
- Remove yolks from halved eggs.
- Mash yolks with berbere, mitmita, silsi, lemon, and oil until smooth.
- Add coriander. Season.
- Fill egg white cavities.
- Garnish with a pinch of mitmita and coriander.
Chef Tips
- The filling should be much drier than standard devilled egg — no mayonnaise.
- The mitmita garnish is the visual signature.
Common Mistakes to Avoid
- Adding mayo — loses the Ethiopian character.
The Science
The egg yolk's emulsifying properties (lecithin) still work without mayonnaise — the small amount of oil and lemon juice create a stable mixture with the yolk proteins. The berbere's fat-soluble compounds dissolve into the yolk fat for uniform distribution.
Nutrition (per serving)
Health Benefits
- Complete protein from egg.
- Berbere antioxidants.
Cultural Note
Ethiopian stuffed eggs demonstrate the Ethiopian cook's instinct — to take any format and apply the berbere tradition to it. The result is always more interesting and more satisfying than the original.
Storage & Serving
Storage: Refrigerate 2 days.
Reheating: Serve cold.
Serve with: At Ethiopian parties, As a café starter, At celebration buffets