Stuffed eggs

Stuffed eggs

By
From
Encyclopedia of Food and Cookery
Serves
4-8

Ingredients

Quantity Ingredient
8 hard-boiled eggs, halved
60g butter
2 tablespoons cream
1/2 teaspoon dry mustard
freshly ground black pepper
paprika
salt

Method

  1. Remove yolks from eggs, mash and mix with butter, cream, mustard, salt and pepper. Stuff egg whites with the mixture, sprinkle with paprika, and chill before serving.

Variations

  • Stuffed eggs with liver pâté: Use stuffed egg recipe, adding 2 tablespoons chopped pickle relish and 110 g liver pâté to egg yolks.

    Stuffed eggs with anchovies: Use stuffed egg recipe, adding 1 small tin anchovy fillets, drained and crushed, or 1 tablespoon anchovy paste to egg yolks. Garnish with capers.

    Stuffed eggs with devilled ham: Use stuffed egg recipe, adding 2 or more tablespoons devilled ham to egg yolks. Garnish with chopped parsley.

    Stuffed eggs with olives: Use stuffed egg recipe, adding 2 tablespoons chopped stuffed green or black olives to egg yolks.

    Stuffed eggs with mushrooms: Use stuffed egg recipe, adding 2–3 tablespoons chopped, sautéed or raw mushrooms to egg yolks. Garnish with a bit of tinned pimiento.

    Stuffed eggs with caviar: Use stuffed egg recipe, adding 2 or more tablespoons caviar to egg yolks. Garnish with chutney.

    Curried stuffed eggs: Use stuffed egg recipe, adding 1 teaspoon curry powder to egg yolks. Garnish with chutney.

    Stuffed eggs with herbs: Use stuffed egg recipe, adding chopped fresh chives, chervil, parsley, savory or other herbs to egg yolks.
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