Stuffed Eggs with Three Variations
08/27/2008 12:02 AM
08/27/2008 10:01 AM
This recipe is from the Food Network.
12 large boiled eggs
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
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.
Join the Discussion
The Modesto Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.