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This recipe is from the Food Network.
• Ingredients:
12 large boiled eggs
Wednesday, Aug. 27, 2008
Stuffed Eggs with Three Variations
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4 anchovy fillets, minced
4 tablespoons butter, at room temperature
2 tablespoons grated Parmesan
4 teaspoons sharp mustard
¼ cup chopped cooked ham
3 tablespoons sour cream
1 tablespoon chopped chives
Salt and pepper
• Instructions:
Slice all of the eggs in half and remove eight of the egg yolk halves. In a mixing bowl, combine the yolks, anchovies and 2 tablespoons of the butter. Mix well. Season with pepper. Stuff the eight egg white halves with the yolk mixture. Cover with plastic wrap and refrigerate.
Remove eight yolks from four eggs. In another mixing bowl, combine the yolks, 1 tablespoon Parmesan cheese, 2 tablespoons butter and 2 teaspoons mustard. Season with salt and pepper. Mix well. Stuff the mixture into the egg white halves. Cover with plastic wrap and refrigerate.
Remove the remaining eight yolks from the last four eggs. In a mixing bowl, combine yolks, ham, 1 tablespoon of the cheese, 2 teaspoons of the mustard, and sour cream. Season with salt and pepper. Fill the egg whites with the yolk mixture. Serve.
