Recipe courtesy of Julia Child
Save Recipe Print
Level:
Easy

Ingredients

Directions

For 2 dozen eggs, cut the eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl. Blend in 1/4 cup of mayonnaise, 4 tablespoons of soft butter, 2 tablespoons of chopped sweet pickle or piccalilli, and salt and freshly ground pepper to taste. The whites are quick and easy to fill using a pastry bag with fluted tube. Decorate with parsley or a bit of red pimiento.

A few of many other stuffing ideas: After sieving the yolks and blending in mayonnaise, soft butter, salt, and pepper, blend in:

Fresh herbs: Such as minced parsley and/or chives or tarragon to taste, or

Mushroom duxelles: Minced mushrooms Sauteed with herbs and shallots, or

Asparagus tips: blanched, warmed in butter and shallots, and finely minced, or

Lobster, crab, or shrimp: sauteed in butter and shallots, and finely chopped, or Curried onions: minced onions sauteed in butter with a good pinch of curry powder.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Soft Hard-Boiled Eggs

Recipe courtesy of Ina Garten

Boiled Potatoes

Recipe courtesy of Melissa d'Arabian

Boiled Beets

Recipe courtesy of Food Network Kitchen

Boiled Potatoes with Butter

Recipe courtesy of Food Network Kitchen

Simple Bolognese

Recipe courtesy of Giada De Laurentiis

Simple, Perfect Chili

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword