A Simple Stuffing For Hard Boiled Eggs Recipes

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A SIMPLE STUFFING FOR HARD BOILED EGGS



A Simple Stuffing for Hard Boiled Eggs image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 1

2 dozen eggs

Steps:

  • 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.

HARD-BOILED EGG DRESSING



Hard-Boiled Egg Dressing image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

2 tablespoons chopped shallots
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons anchovy paste
1 hard-boiled egg
1 hard-boiled egg yolk
1/2 cup olive oil
Kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper.

Steps:

  • Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.

FRENCH VINAIGRETTE WITH HARD-BOILED EGG



French Vinaigrette with Hard-Boiled Egg image

Categories     Condiment/Spread     Egg     Mustard     Quick & Easy     Salad Dressing     Vinegar     Gourmet

Yield Makes about 2/3 cup

Number Of Ingredients 5

1/2 teaspoon Dijon-style mustard
3 tablespoons white-wine vinegar
1/3 cup olive oil
2 teaspoons minced fresh parsley leaves
1 hard-boiled large egg

Steps:

  • In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the parsley. Halve the egg lengthwise, reserving one half for another use, force the remaining half through a coarse sieve into the bowl, and stir the vinaigrette until it is combined well.

EASY HARD-BOILED EGGS



Easy Hard-Boiled Eggs image

I've tried many different ways to make a great, easy, hard-boiled egg with a soft white and a nice fluffy yolk that's not grey on the outside. After lots of trial and error, I've finally done it. After cooking I usually keep them in the shell until I need them. Enjoy!

Provided by Dan.Ryan

Categories     Appetizers and Snacks

Time 35m

Yield 6

Number Of Ingredients 1

6 eggs

Steps:

  • Place eggs into a saucepan and fill with water until eggs are just barely covered.
  • Bring water to a boil. Boil eggs for 4 1/2 minutes. Remove from heat and let eggs sit in hot water for 20 minutes.
  • Transfer eggs to a bowl and either peel and serve, or keep shells on and place in the refrigerator until you are ready to serve.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

STUFFED EGGS



Stuffed Eggs image

I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

Provided by Raakhee.D

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 45m

Yield 10

Number Of Ingredients 6

10 eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup

Steps:

  • Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
  • Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
  • Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Nutrition Facts : Calories 117.3 calories, Carbohydrate 1.1 g, Cholesterol 189 mg, Fat 9.6 g, Protein 6.8 g, SaturatedFat 2.4 g, Sodium 161.2 mg, Sugar 0.8 g

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