How are “Deviled Eggs” are called in German?

Gefüllte Eier

What are Obazda Deviled Eggs?

Angela Schofield created a contemporary twist on the traditional German deviled eggs recipe. The cold egg white halves are filled with a mixture of Bavarian Obazda, spices and egg yolks.

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to learn how to pronounce "Obazda"

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to learn how to pronounce "Gefüllte Eier"

Obazda Deviled Eggs

The deviled egg recipe I’m sharing with you today is jazzed up with authentic Bavarian Obazda.

Obazda is the classic Bavarian cheese dip that is one of most popular German appetizers and you can also find at every Oktoberfest event in Germany.

This delicious spread is made of a soft cheese mix which is spiced up with beer, finely chopped onions and a flavorful spice mix.

Step-by-Step Video


German Devilled Eggs Recipe

Bavarian Obazda Deviled Eggs

Angela Schofield
Prep Time 25 mins
Cook Time 12 mins
Course Appetizers
Cuisine Bavarian, German
Servings 24 Portions
Calories 139 kcal


  • 24 Eggs
  • 9 oz. camembert/brie cheese
  • 6 oz. cream cheese
  • 4 tbsp. butter room temperature
  • 1 small red onion finely chopped
  • 1 tsp. paprika powder
  • 1/2 tsp. ground caraway seeds
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tbsp. of dark beer or milk


  • Place the eggs into a pot and cover with cold water. Bring to a boil and simmer for about 12 min.
  • Remove the eggs from the hot water and place them into a bowl with very cold water.
  • Allow the eggs to cool completely.
  • In the meantime, you can prepare the Obazda.
  • Cut camembert/brie, cream cheese and butter into 1/2-inch cubes.
  • Chop onion finely.
  • Place all prepped ingredients into a large bowl, add spices, and mash together with a large fork or clean hands until smooth.
  • Add beer or milk if you prefer a smoother spread.
  • Peel and slice them lengthwise into halves.
  • Remove the egg yolks from the halves and place them into the bowl with the Obazda.
  • Place the egg white halves onto a platter.
  • Mash the egg yolks into the Obazda mixture and blend well.
  • Fill the spread into a piping bag with a large star tip or use two tea spoons to add a heaping dollop of the deviled egg mixture into the hole of each egg white.
  • Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
  • Sprinkle with paprika powder and slices green onions or chives before serving.


Serving Tip: Garnish with finely chopped onions or chives and serve with farmers bread or pretzels.
Tip: The riper the Camembert or brie, the easier it is to mash and the more intense is the aroma. Go with what you like the best.

Serving Tip: 

Serve this German appetizer with some homemade German party rolls.

They can be enjoyed all year long but especially at the Oktoberfest.