Helen RandellStuffed eggs
December 28th 2008 19:42
We had a bit of a backlog of eggs (almost three dozen in fact) and with Christmas Lunch at our house I decided to make some stuffed eggs to serve with the cold meats we had.
To begin, hard boil the number of eggs you wish to use. This will take about 8 minutes. Once cooked, run the eggs under cold water to stop them cooking any more, and allow you to peel them without burning your fingers!
Peel the eggs, cut them in half and scoop out the yolks. Place the yolks in a bowl for mixing and the whites into a bowl with cold water - this will stop them discolouring while you make the filling.
To make the filling, whip the egg yolks with some mayonaise or sour cream until they are light and fluffy. At this point you can also add other fillings such as diced ham, anchovies, tuna and herbs - for simplicity, I just added some chopped chives.
WIth the filling made, now you are ready to stuff. Remove the egg whites from the water and pat dry with some paper towel. Using either a piping bag of two spoons, fill the egg whites with the yolk mixture. Place on a serving platter and lightly dust with paprika.
| 41 |
| Vote |
