After making the filling as directed, I found it to be quite bland. Added way more spices; found the bread to be unnecessary. Took the recommendation of others and served chilled, which I think was the way to go. Won't be making these again.
French-Style Stuffed Eggs
Stuffed eggs are often served warm in France, and this recipe is similar to one from the Périgord region. If you plan to dye Easter eggs, cook extras for this dish.
Yield: 16 servings (serving size: 1 egg half)
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Amount per serving
- Calories: 38
- Calories from fat: 38%
- Fat: 1.6g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.2g
- Protein: 3.3g
- Carbohydrate: 2.3g
- Fiber: 0.1g
- Cholesterol: 54mg
- Iron: 0.4mg
- Sodium: 127mg
- Calcium: 14mg
- 8 large eggs
- 1/3 cup minced reduced-fat ham
- 1 tablespoon minced green onions
- 1 tablespoon minced parsley
- 1 tablespoon low-fat mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon chopped fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 (1-ounce) slices white bread, torn into large pieces
- Cooking spray
- Fresh thyme leaves (optional)
- Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.
- Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
- Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.
- Preheat broiler.
- Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.
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French-Style Stuffed Eggs Recipe at a Glance