Norwegian Stuffed Hard Cooked Eggs Recipes

NORWEGIAN STUFFED HARD COOKED EGGS

Steps:

• Cut eggs in half, lengthwise.
• Mix together yolks, butter, ham and cheese.
• Sprinkle with dill.
• Fill eggs and serve.

A SIMPLE STUFFING FOR HARD BOILED 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.

NORWEGIAN STUFFED EGGS

Steps:

• Cut the eggs in half lengthwise.
• Remove the yolks and set egg whites aside.
• In a bowl, mash the yolks. Add in the chopped smoked salmon, butter, sour cream, cheese and dill; mix together well.
• Stuff the egg whites with this mixture.

STUFFED EGGS

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.