Here's another variation of my egg stuffed bread loaf recipe, this time with soft-boiled eggs and mayo.
Ingredients Used to Make Egg Stuffed Bread
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Baguette (French Bread) - Recipe is for a 12 inch loaf, so double or triple recipe for longer loaves
**Gluten-Free Option: you can now buy gluten-free baguettes in most grocery stores, if not, online.
- Soft-boiled eggs - prepare soft-boiled eggs. I love this soft-boiled egg recipe by Jenn Segal from Once Upon a Chef
More of my Stuffed Bread Recipes
Soft-Boiled Egg Salad Stuffed Bread Loaf
- ½ loaf french bread loaf (6 inches long)
- 6 large soft-boiled eggs , diced
- 2 Tbsp mayo of choice
- Hollow out the baguette: First, slice the ends of the baguette and CAREFULLY use a long serrated knife to hollow out the center of the loaf, leaving the half an inch of crust in tact
- TIP: longer baguette loaves are harder to hollow out, so I usually cut the longer ones in half and work with shorter loaves
- Prepare egg salad by mixing soft-boiled eggs and mayo together.
- Spoon in the eggs into the baguette starting from one end, pushing down the filling so that it is well stuffed. Stuff the other side with filling.
- Store the stuffed baguettes in the fridge for 30 minutes (up to 1 day) inside a large Ziploc bag or covered container
- Slice before serving. The leftover loaf/slices can be stored in the fridge for up to 3 days. The egg filling inside the bread keeps the bread somewhat soft, even when stored in the fridge.
You can store the uncut loaf or slices of the stuffed bread in the fridge up to 3 days. This is a perfect make-ahead party appetizer, so you can make this the day before and slice when you’re ready to serve to guests! FINAL TIPS
After stuffing the bread with the filling mixture, let the stuffed bread cool in the fridge for about 30 minutes before slicing. This step lets the filling inside the bread cool and set, so that the stuffing stays in when you slice the loaf
Use a sharp, serrated knife to cut the bread