Stuffed Eggs Recipes

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PICNIC STUFFED EGGS



Picnic Stuffed Eggs image

My dad loves these stuffed eggs, which are a Southern favorite. I've been cooking since I became a teenager, and this is one of my original recipes.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2 dozen.

Number Of Ingredients 8

12 hard-boiled large eggs
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drained
1 tablespoon honey mustard
1 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Fresh parsley sprigs, optional

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

Nutrition Facts : Calories 154 calories, Fat 13g fat (3g saturated fat), Cholesterol 215mg cholesterol, Sodium 317mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.

CAESAR STUFFED EGGS



Caesar Stuffed Eggs image

This is the one I am famous for, and it's by far my most requested stuffed egg. It tastes exactly (or, eggs-actly) like a Caesar salad.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 20m

Yield 1 dozen

Number Of Ingredients 9

12 large hard-boiled eggs, peeled
1 small clove garlic
2 teaspoons anchovy paste
A handful grated Parmigiano-Reggiano
3 to 4 tablespoons mayonnaise, just enough to bind
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1 teaspoon coarse black pepper
2 romaine lettuce leaves, from the heart, finely chopped

Steps:

  • Cut the fat rounded ends off the eggs and scoop the yolks into a bowl. Stand the hard-boiled egg whites upright in the egg carton. If you prefer to serve the eggs on a platter, trim a small piece of egg off the pointed ends so they will stand upright.
  • Break the egg yolks up a little bit using a fork. Grate the garlic directly over the bowl, then add the anchovy paste, Parmigiano, mayo, Worcestershire, lemon juice, pepper and half the finely chopped lettuce. Mash until smooth and check the seasonings.
  • Fill the egg whites, overstuffing them a little. Garnish with the remaining finely chopped lettuce.

STUFFED EGGPLANT



Stuffed Eggplant image

So delicious! Great as a main course but you can buy the mini eggplant and use them as a side dish or appetizer! A must try!

Provided by Elaina

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 9

1 eggplant, halved lengthwise
salt and pepper to taste
½ cup olive oil, divided
1 pound sweet Italian sausage, casings removed
2 cloves garlic, chopped
2 tablespoons chopped fresh parsley
½ cup white wine
2 cups Italian seasoned bread crumbs
½ cup grated Parmesan cheese, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside.
  • Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese.
  • Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.

Nutrition Facts : Calories 976.5 calories, Carbohydrate 51.6 g, Cholesterol 97.9 mg, Fat 69.7 g, Fiber 7.7 g, Protein 31 g, SaturatedFat 19.6 g, Sodium 2082.4 mg, Sugar 7.1 g

STUFFED COCKTAIL EGGS



Stuffed cocktail eggs image

Are you entertaining? Double up on party nibbles using eggs that are stuffed with either salmon and dill, or a chorizo crumb. They're tasty and healthy too

Provided by Sara Buenfeld

Categories     Buffet, Canapes, Snack

Time 30m

Yield Makes 24 (12 of each flavour)

Number Of Ingredients 7

12 medium eggs
6 tbsp bio yogurt
2 tsp English mustard
2 tbsp finely chopped parsley
50g smoked salmon
sprigs of fresh dill
25g chorizo , skin removed and finely chopped

Steps:

  • Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
  • For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
  • For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

Nutrition Facts : Calories 59 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.3 milligram of sodium

BAKED STUFFED EGGS



Baked Stuffed Eggs image

Meet the Cook: Lucky for me, the man I married was patient. As a young bride, I could hardly boil water! (Now, 42 years later, he and I have three grown daughters and six grandchildren.) This make-ahead egg dish is wonderful for potlucks. -Lorraine Bylsma, Eustis, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 6-8 servings.

Number Of Ingredients 12

STUFFED EGGS:
8 hard-boiled large eggs
3 to 4 tablespoons sour cream
2 teaspoons prepared mustard
1/2 teaspoon salt
SAUCE:
1/2 cup chopped onion
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 cup shredded cheddar cheese
1/2 teaspoon paprika

Steps:

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a bowl, mash yolks with a fork. Add sour cream, mustard and salt; mix well. Stuff or pipe into egg whites; set aside. , In a saucepan, saute onion in butter until tender. Add soup and sour cream; mix well. Pour half into an ungreased 11x7-in. baking pan. , Arrange stuffed eggs over the sauce. Spoon remaining sauce on top. Sprinkle with cheese and paprika. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately.

Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 252mg cholesterol, Sodium 580mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.

STUFFED EGGPLANT RECIPE



Stuffed Eggplant Recipe image

Make and share this Stuffed Eggplant Recipe recipe from Food.com.

Provided by amandabliedung

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

1 large eggplant
3 tablespoons extra virgin olive oil, divided
1/2 lb ground beef (ground turkey also works great)
salt and pepper
1 small onion, diced
1 small red pepper, diced
1 small green pepper, diced
3 garlic cloves, minced
1/2 teaspoon dried parsley or 1/2 cup fresh parsley
1/2 teaspoon dried basil or 1/2 cup fresh basil
1 1/4 cups grated pecorino romano cheese, divided
1/4 cup breadcrumbs
1 egg
2 small chopped tomatoes

Steps:

  • Preheat oven to 350°F.
  • Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10-12 minutes.
  • Meanwhile, in a medium saute pan, heat 1 Tbs olive oil over medium heat. Season the beef (or turkey) with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another pan (or the same one you just used, minus the beef) add the remaining olive oil and saute the onions, peppers and garlic together.
  • In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.
  • Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.
  • Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 30 minutes, or until eggplant is soft. Let cool briefly, slice widthwise, and serve.

Nutrition Facts : Calories 634.1, Fat 41.4, SaturatedFat 10.6, Cholesterol 182.9, Sodium 223.2, Carbohydrate 38.2, Fiber 13.1, Sugar 13.9, Protein 30.9

EGG YOLK STUFFED LATKES



Egg Yolk Stuffed Latkes image

Taking our inspiration from egg-yolk-filled raviolo, we tried stuffing a classic latke with an egg and found the crunchy exterior played along perfectly with the creaminess of a runny yolk. We added a dash of cayenne to cut through the richness and chives on top for a bright and herby finish. If you are nervous about handling an egg yolk without breaking it, try this trick: place the yolk in a small glass or teacup and gently pour it into the well of the potato mixture.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 5 servings

Number Of Ingredients 9

2 russet potatoes (about 1 1/4 pounds)
1 small onion
1/3 cup all-purpose flour
1 large egg, beaten, plus 5 large egg yolks
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
Kosher salt
Vegetable oil, for frying
Chopped chives, for topping

Steps:

  • Preheat a 10-inch skillet over medium heat. Set a wire rack inside a rimmed baking sheet.
  • Peel the potatoes and shred them in a food processor fitted with the shredding blade; drain the shredded potatoes in a large colander as the food processor fills up. Press firmly on the potatoes in the colander to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.
  • Grate the onion in the food processor fitted with the shredding blade then stir into the potatoes along with the flour, beaten egg, baking powder, cayenne and 1 teaspoon salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.
  • Add 1/4 inch oil to the preheated skillet and as soon as it shimmers, add three 1/4-cup mounds of the potato mixture, leaving any excess moisture in the bowl. Flatten each mound with the bottom of the measuring cup and make a well in the middle. Gently place 1 egg yolk in each well and top evenly with another 1/4 cup of the potato mixture. Fry, lowering the heat if browning too quickly, until golden brown and cooked through but the yolks are still runny, about 3 minutes per side. Drain on the prepared baking sheet. Add more oil to reach 1/4 inch in the skillet and heat until it shimmers. Repeat frying with the remaining potato mixture and egg yolks. Sprinkle with chopped chives and serve immediately.

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

CURRIED STUFFED EGGS



Curried Stuffed Eggs image

Categories     Egg     No-Cook     Quick & Easy     Mayonnaise     Lime     Curry     Chill     Gourmet

Yield Makes 12 stuffed eggs

Number Of Ingredients 10

6 hard-cooked large eggs
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons plain yogurt
1 1/4 teaspoons curry powder
1/4 teaspoon ground cumin
1 teaspoon bottled Major Grey's chutney, large pieces minced
1 scallion, chopped fine
1/2 teaspoon fresh lime juice
Tabasco to taste
Garnish: thinly sliced scallion green

Steps:

  • Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large ribbon or other decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
  • Just before serving, garnish eggs.

BUFFALO STYLE STUFFED EGGS



Buffalo Style Stuffed Eggs image

Make and share this Buffalo Style Stuffed Eggs recipe from Food.com.

Provided by 1 Baker

Categories     < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 9

6 eggs
1/4 cup blue cheese, crumbled
2 tablespoons mayonnaise
1 1/2 teaspoons parsley, minced
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon celery salt
1 celery rib, finely diced

Steps:

  • Hard cook eggs.
  • Cool, shell, then cut in half.
  • Mash yolks and mix well all other ingredients except diced celery.
  • Spoon yolk mixture back into egg white halves.
  • Garnish with diced celery.

Nutrition Facts : Calories 55.9, Fat 4, SaturatedFat 1.4, Cholesterol 95.8, Sodium 144, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 3.8

SALAMI-STUFFED EGGS



Salami-Stuffed Eggs image

Provided by Craig Claiborne

Categories     appetizer

Time 30m

Yield 12 stuffed egg halves

Number Of Ingredients 7

6 eggs at room temperature
3 tablespoons butter at room temperature
1 tablespoon mayonnaise
Salt to taste if desired
Freshly ground pepper to taste
1/4 pound hard salami, cut into very thin slices
1 tablespoon finely chopped chives

Steps:

  • Put the eggs in a saucepan and add cold water to cover. Bring to the simmer and let cook 12 to 15 minutes, depending on the size of the eggs.
  • Drain the eggs and run them immediately under cold water. Let stand until ready to use.
  • Crack the eggs and split each in half. Line a mixing bowl with a sieve and put the yolks into the sieve. Press the yolks through, using the fingers. Set the whites aside.
  • To the yolks add the butter, mayonnaise, salt and pepper. Blend well.
  • Cut the salami into very small cubes and add them. Add the chives and blend well. Stuff each white half with an equal portion of the yolk mixture. Serve at room temperature or chilled.

Nutrition Facts : @context http, Calories 101, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 204 milligrams, Sugar 0 grams, TransFat 0 grams

LEMON TARRAGON STUFFED EGGS



Lemon Tarragon Stuffed Eggs image

Categories     Egg     No-Cook     Quick & Easy     Mayonnaise     Chill     Tarragon     Gourmet

Yield Makes 12 Stuffed Eggs

Number Of Ingredients 8

6 hard-cooked large eggs
3 tablespoons mayonnaise
1 large shallot, minced
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly grated lemon zest
3/4 teaspoon fresh lemon juice
2 teaspoons minced fresh tarragon leaves
Garnish: Fresh tarragon sprigs

Steps:

  • Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled. Covered.
  • Just before serving, garnish eggs.

STUFFED EGGS CLAUDINE



Stuffed Eggs Claudine image

Provided by Jacques Pepin

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 7

6 large eggs
12 ounces broccoli rabe (bitter broccoli)
3 tablespoons peanut oil
1 onion, about 6 ounces, peeled and chopped (1 cup)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 ounces mozzarella cheese, grated (1 1/2 cups)

Steps:

  • Place the eggs in a saucepan large enough to hold them in one layer and cover them with hot water. Bring to a boil over high heat (this will take 2 to 3 minutes), reduce the heat, and boil gently for 9 minutes.
  • Drain the water from the pan and shake the pan to crack the eggshells. Cover with ice and water, and cool for at least 10 to 15 minutes. Shell the eggs and set them aside.
  • Peel the stems of the broccoli rabe, rinse thoroughly under cool water, and drain well. Chop the stems and leaves coarsely. There will be about 5 cups.
  • Heat the oil in a large saucepan. When it is hot, add the onions and saute them over high heat for 1 1/2 minutes, or until they begin to brown. Add the broccoli rabe, mix well, cover, reduce the heat to very low, and cook 5 minutes. Transfer the mixture to a bowl, cool, and add the salt and pepper.
  • Split the eggs in half lengthwise and add the yolks to the broccoli rabe. Mix well. (The mixture will become a little pasty.)
  • Stuff each egg white half with the bitter broccoli mixture, using up about half of the stuffing. Spread the remaining stuffing in a 6-cup gratin dish and arrange the eggs, stuffed side up, on top. Sprinkle with the cheese. (The dish can be prepared to this point a few hours ahead.)
  • About 30 minutes before serving time, preheat oven to 400 degrees.
  • Place the gratin in the 400-degree oven for 12 minutes, then put it under a hot broiler for 2 to 3 minutes, until nicely browned on top. Serve.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 10 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 391 milligrams, Sugar 2 grams, TransFat 0 grams

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From cdkitchen.com


STUFFED EGG RECIPE - NDTV FOOD
Boil eggs and make a small hole on one end. Fill the stuffing in eggs through this. 9. Then make a batter using the two flours, salt, pepper and the other powder spices. 10. Dip stuffed egg in the batter and deep fry in cooking oil. 11. Garnish with carrot, turnip and cucumber. 12.
From food.ndtv.com


CAESAR-STUFFED EGGS | RECIPE - RACHAEL RAY SHOW
Preparation. Put the eggs in a saucepan and fill halfway with cold water. Set over high heat and cover the pot with a lid. When the water boils, turn off the heat and place the lid over the pot of eggs and let sit 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool.
From rachaelrayshow.com


STUFFED EGGPLANT {LEBANESE AUTHENTIC RECIPE} - FEELGOODFOODIE
2020-08-03 Heat the olive oil in a large deep pot on medium heat large. Add the onions and ground beef and season with 7 Spice, 1 teaspoon salt and pepper. Cook until the beef is browned, about 7-10 minutes. Add the uncooked rice, …
From feelgoodfoodie.net


EGG STUFFED MEATLOAF RECIPE - LOSTMEALS.ORG
Create the meatloaf filling. Combine the breadcrumbs, parmesan, parsley, salt, and pepper with the ground beef. Brush some olive oil on a piece of parchment paper and lay it out on a spotless surface. Form a rectangle by spreading the meatloaf on the parchment paper. On top, arrange the cheese and ham pieces in layers.
From lostmeals.org


CLASSIC STUFFED EGGS | CANADIAN LIVING
2008-12-15 Drain and run cold water over eggs until cooled. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Gently tap eggs on counter to crack shells all over; peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; cover and set aside. Classic Stuffing: Using fork, mash together egg yolks ...
From canadianliving.com


STUFFED EGGS RECIPE BY ENGRID GUGA - COOKPAD
Stuffed eggs. Engrid Guga @engridguga. Although it is known that stuffed eggs were already made in the time of Al-Andálus, thanks to the contributions of the writer Ibn Razīn al-Tugībī, his greatest culinary influence dates back to the Golden Age with Diego Granado's recipe that was published in the "Book of cooking art" in the year 1599.
From cookpad.com


STUFFED EGGS FOUR WAYS RECIPE - AUSTRALIAN EGGS
2019-05-29 Remove the cooked yolk and add to a mixing bowl along with the avocado and lime juice. Mash, with a fork, until you achieve the desired texture. Stir in the chopped chives (optional) Either spoon the mixture back into the eggs or, to make it fun for kids, pipe it into the eggs using a piping bag or zip lock bag. Serve straight away.
From australianeggs.org.au


BAKED EGGS IN STUFFED PEPPERS PLUS FRIDAY FAVES - FOODIECRUSH
2013-09-20 Instructions. Preheat oven to 400 F°. Cut peppers in half and remove ribs and seeds. Place cut side up in shallow microwave safe bowl or dish. Add 1/3 cup water to bowl. Sprinkle peppers with kosher salt and cover with plastic wrap. Microwave on high for 5 minutes. Remove and set aside.
From foodiecrush.com


GUACAMOLE-STUFFED EGGS RECIPE | EATINGWELL
Directions. Step 1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool enough to handle before peeling.
From eatingwell.com


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