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Little Egg Boats


Little Egg Boats

Recipe by

Made With QL Eggs

QL Omega Eggs

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Delicious, adorable and wholesome in one bite, Little Eggs Boats are the best treats for adults and kids alike.

Continuing celebratory finger foods theme, this week we bring to you an egg-based recipe that you can improvise and decorate any way you want, just be creative! These little egg boats are a tweak from deviled eggs: shelled hard-boiled eggs, cut in half and filled with the hard-boiled egg’s yolk mixed with other ingredients such as mayonnaise and mustard.

To start with, you need to hard boil some QL Omega eggs. QL Omega eggs are a perfect choice for these adorable little boats as the contain 50% less cholesterol than ordinary eggs. When the eggs are cooked, cool and peel off the shells, and top with your favourite toppings and you are set to impress your family or guests!

We have proposed a few toppings but you can put on anything, let your creativity run wild! Get your kids involved in the preparation, they can help you to peel the eggs once they are cooked, spoon the toppings, or squeeze mayonnaise or other dressings to top. Whether you are making them for a party, or just an afternoon snack, its a fun and delicious activity for the whole family!

Preparation time15 minutes
Cooking time10 minutes


4QL Omega eggs

Topping suggestions:

Chicken ham, mushroom and tomato

2 pieces Figo Chicken Slice
4small button mushrooms, sliced thinly
1 tsp olive oil
2cherry tomatoes, diced
1 tsp chopped chives
2 tbsp tomato sauce

Smoked salmon, fish roe & avocado

1 or 2 pieces of smoked salmon, cut into small pieces
1/4 avocado, diced
1 tsp fish roe

Sausage, cucumber and mayonnaise

4Figo Chicken Cocktail Sausages, sliced thinly
2 tbsp cucumber cubes (seeds removed)


  1. Put QL Omega eggs into a saucepan and fill up with filtered water until 2 inches above the eggs. Avoid using hot water as the eggs will crack.
  2. Boil the eggs in the water of medium high heat until the water starts to simmer. Then turn the heat down to medium low for 8 – 9 minutes. The water should be simmering and not boiling to avoid cracking.
  3. Pour off the hot water and fill the saucepan with the eggs with cold tap water.
  4. When the eggs are warm to touch and cool enough to handle, you can peel off the shells. Fresher eggs are generally harder to peel as the egg white is more attached to the shells. So you may want to use eggs that have been stored for a few days in the refrigerator if you want to remove the eggs easier with a smoother egg white surface.
  5. Cut the peeled eggs into half (use a string to cut if you want a clean cut) and top with your favourite toppings or try our suggestions.

Topping suggestions:

Chicken ham, mushroom and tomato

  • Heat olive oil in a non-stick pan and lightly fry button mushroom slices 2 – 3 minutes until cooked, add Figo Chicken Slice and stir for another two minutes. Dish out and leave aside.
  • Spoon mushroom and Figo Chicken Slice onto egg halves, sprinkle with cherry tomatoes, spoon some tomato sauce and sprinkle with chopped chives.

Smoked salmon, fish roe & avocado

  • Spread smoked salmon pieces, diced avocado on egg halves, topped with fish roe.

Sausage, cucumber and mayonnaise

  • Lightly fry Figo Chicken Cocktail sausages on a non-stick pan for 2 minutes until lightly browned.
  • Spoon sausages on egg halves, sprinkle with cucumber cubes and squeeze mayonnaise over the sausages.

QL Omega & QL D'Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.

To find out more about QL Figo Foods products and where to buy them, click here