Recipe courtesy of Julia Child
A Simple Stuffing for Hard Boiled Eggs
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 123
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 11
- Cholesterol
- 320
- Sodium
- 122
Ingredients
2 dozen eggs
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.