Mashed Potato Roll Stuffed with Eggs and Roasted Peppers (Gluten Free)

Mashed Potato Roll Stuffed with Eggs and Roasted Peppers (Gluten Free)

Make this mashed potato roll for your Easter feast. It will be a beautiful centerpiece on your festive table. Every year when I boil my Easter eggs, I crack some. Then I use them to make this roll. You can also make this dish after Easter to use any leftover eggs in a creative and delicious way.

I know this recipe from my mom. She used to put different fillings and toppings every time she made that dish. For example, she often put pickles, slices of ham or cooked peas in it. You can use your imagination and add whatever you and your family enjoy.

In this blog post I’m going to share my version of her recipe. Since Easter is coming up, I decided to use hard boiled eggs for the filling. I also added some red, roasted peppers. They are such an essential part Bulgarian cuisine. We eat a lot of them with every meal. I have recipes for breakfast, sandwiches, main dishes and dips using roasted peppers.

Mashed Potato Roll Stuffed with Eggs and Roasted Peppers

What should you know before you start?

You can make this recipe much easier if you prep some of the ingredients ahead of time. For example, cook and peel the eggs before you start. You can store them in an airtight container in the refrigerator for up to seven days. I always have hard boiled eggs in the fridge because my family eat a lot of eggs.

You can also roast and peel the red bell peppers ahead of time. I store roasted peppers for up to a week in a glass container with a lid.

This recipe doesn’t contain grains, flours, starches and thickeners. Therefore,it is gluten free.

Mashed Potato Roll Stuffed with Eggs and Roasted Peppers

How To Roast Peppers?

I usually roast my peppers on a gas grill. The first step is to preheat an outdoor grill to 450F. Then I roast the peppers for about 15 minutes. I turn them every 3-5 minutes, so they don’t burn. Put the roasted peppers in a pot with a lid or a plastic bag for 5-10 minutes. That way they steam and the peel falls off easily.

You can also roast peppers in a regular or convection oven. Preheat the oven to 400F and place the peppers on a baking sheet. Rotate the peppers every 5-10 minutes until they are charred on each side. Then put them in pot with a lid or a ziplock bag to steam them.

One of the easiest ways to roast peppers is on a gas burner. Use heat resistant tongs to hold each pepper on top of the flame and rotate until the pepper is nicely charred.

Mashed Potato Roll Stuffed with Eggs and Roasted Peppers

How To Make The Perfect Hard Boiled Eggs Every Time?

I use this method of boiling eggs for years and it never fails me. I always get consistent results and easy to peel eggs.

Remove the eggs from the refrigerator. Fill a medium pot with enough water to cover the eggs. Bring the water to boil. Use a spoon to add the eggs to the boiling water. Then set a timer for 8 minutes for smaller eggs and 9 minutes for large eggs. Fill a bowl with cold water and ice. Once the timer beeps use a slotted spoon to remove the eggs from the boiling water and place them in the ice bath. Cool off the eggs for 5 minutes for and peel. You will get the perfect hard boiled eggs every time.

Mashed Potato Roll Stuffed with Eggs and Roasted Peppers

Helpful tips about making the mashed potato roll

Use russet potatoes! They are the starchiest kind and it will give you best results. Since this recipe is grain-free we rely on the natural starches in the potato to hold the shape of the roll.

Do not overcook the potatoes! They will absorb a lot of water and it will be hard to form a roll form the potato mixture.

Make sure that you drain them really well before you start mashing them. Water is your enemy in this recipe. The more watery is the potato mixture the harder it will be to form a firm roll that doesn’t fall apart.

In this recipe I use Bulgarian summer savory. If you can’t find summer savory use oregano. Summer savory is the most often used Bulgarian seasoning and we put it in a lot of our national dishes.

I prefer to use cow feta in brine. This is my favorite type of feta because it is creamy and milder in taste. Unfortunately, it is not easy to find. I buy it from an international store, or I order it online. You can use whatever feta you have and like. I don’t recommend using feta that is already crumbled, because it has additives and anti-caking agents.

Please note, feta can be very salty. Taste before you add the salt to the mixture.

Mashed Potato Roll Stuffed with Eggs and Roasted Peppers

Prep Time20 minutes
Cook Time50 minutes
Cool off20 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Dinner, Main Course, Side Dish
Keyword: feta, gluten free, grain free, hard boiled eggs, Mozzarella, onion, potatoes, roasted peppers, Vegetarian


For the filling

  • 2 red roasted bell peppers peeled, seeds and stem removed
  • 4 hard boiled eggs

For the potato roll

  • 2 lbs russet potatoes
  • 6 oz feta cheese
  • 1 cup finely chopped onion or green onions (scallions)
  • 1 large eggs
  • 2 tsp dried summer savory or oregano
  • salt and pepper to taste

Other ingredients

  • 2 Tbsp cooking oil
  • 1 cup grated Mozarella or cheese that you prefer


  • Roast to red bell peppers. Peel them, remove the stems and seeds. Read the blog post to find different ways to roast peppers.
  • Boil 4 large eggs. Read how to boil the perfect hard boil eggs in the blog post. Peel the eggs and put them in the refrigerator.
  • Peel the russet potatoes chop them to 1-inch pieces. Transfer them in a pot and cover them with cold water.
  • Place the pot on a stovetop and turn on the burner on high until the water is boiling. Then reduce to medium-low heat and simmer until the potatoes are fork tender.
  • Carefully drain the potatoes from the water and set aside to cool off. Make sure that you drain the potatoes very well. Any leftover water can ruin the roll.
  • Preheat the oven to 380F. Line a baking sheet with parchment paper.
  • To prepare the mixture for the roll, add the drained potatoes and the feta in a bowl. Mash them with a potato masher or a fork. Then add the chopped onion and summer savory (oregano). Mix well until the mixture looks uniformed. Taste for seasoning and add salt and pepper to taste. Then add one raw egg and incorporate it in the potato mixture.
  • On a rectangular piece of parchment paper drizzle some cooking oil and use your fingers or a pastry brush to spread it on the paper.
  • Transfer the potato mixture on to the greased parchment paper. Use your palms to flatten it out and form a rectangle.
  • Chop the roasted peppers to cubes and spread them on top of the rectangle (potato mixture).
  • Line the peeled, hard boiled eggs on the short end of the rectangle.
  • Use the parchment paper to gently fold the potato mixture over the eggs. Roll a tight roll. Use your fingers to close the ends of the roll and any gaps that may open.
  • Carefully transfer the potato roll on a baking sheet and top with grated Mozzarella.
  • Bake for 20 minutes at 380F or until the cheese is melted and golden brown.
  • Serve warm or cold. Store leftovers in an airtight container in the refrigerator for 3-4 days.


If your potato roll is falling apart. Here are some possible explanations.
  • you used potato that is not as starchy
  • you didn’t drain well the potatoes
  • you didn’t drain well the roasted peppers
  • you didn’t cool off the potatoes for long enough
To fix a soggy mixture you can add some bread crumbs. 
Mashed Potato Roll Stuffed with Eggs and Roasted Peppers

Other recipes with hard boiled eggs

Roasted Red Pepper Dip with Feta and Hard Boiled Eggs

Creamy Zucchini Spread with Eggs and Feta (Gluten Free)

Mediterranean Couscous Salad with Eggs and Fresh Vegetables

Smoky Avocado and Egg Salad. How to Cook a Perfect Hard Boiled Egg

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