Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 10

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.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

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Becky Luigart-Stayner

Recipe Summary

Yield:
16 servings (serving size: 1 egg half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

38 calories; calories from fat 38%; fat 1.6g; saturated fat 0.5g; mono fat 0.6g; poly fat 0.2g; protein 3.3g; carbohydrates 2.3g; fiber 0.1g; cholesterol 54mg; iron 0.4mg; sodium 127mg; calcium 14mg.
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