Stuffed Eggs

Source - Joy Of Cooking, Pg 126.

Serves - 4 - 8 people

Total Time - 45 Minutes

Almost any cooked meat, fish, or vegetable can be cut into small cubes, stirred into the mashed yolks, and seasoned to make a tasty filling.  Just be sure to use enough mayonnaise to keep the mixture moist and light.

Ingredients

  • 8 Extra Large Eggs.
  • 4 tablespoons mayonnaise.
  • 2 teaspoons minced fresh herbs, such as chives, taragon, chervil, parsley, and basil.
  • 2 teaspoons vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons minced shallots (optional)
  • 1 to 2 teaspoons Dijon mustard (optional)

Preparation

  1. Allow around 3 quarts of water to simmer, carefully put in eggs, and allow to cook for 15 minutes.  Put eggs in cold water so they will stop cooking.
  2. Peel eggs, and carefully slice in half.  Remove yolks and mash in bowl.
  3. Add all of the ingredients above, and mix.  Sprinkle lightly with paprika.
  4. Spoon filling into the whites, mounding it slightly to resemble a whole egg.  Keep the eggs refrigerated until serving time; remove them from the refrigerator about 15 minutes before serving.

My Comments

  • I sprinkled some bacon bits on the eggs and it worked out pretty good.