Becky Luigart-Stayner
16 servings (serving size: 1 egg half)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

Step 4

Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.

Step 5

Preheat broiler.

Step 6

Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.

Ratings & Reviews

LightestFan's Review

January 13, 2014

VintageStyle's Review

March 31, 2013

ammycek's Review

December 06, 2012

Frank645's Review

October 09, 2012

butrfli616's Review

September 30, 2012

Lopo77's Review

September 09, 2012

mrscrazyed's Review

April 17, 2012
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.

zandar2's Review

June 10, 2011
they may have been better cold

LauraLeigh8's Review

November 01, 2010
These were delicious. I especially loved the toasted bread crumb topping and the hit of fresh thyme. I did chill them overnight before serving and I thought they were fantastic. My only complaint is that there was barely enough of the yolk mixture to fill all of the egg whites. I may consider discarding only 2 yolks instead of 4 next time around and then increasing the mayo and mustard as needed.

ViennaVAfoodie's Review

March 26, 2010
A family (of 2) favorite! We make these every Easter because we don't want to buy a big ham for two people. So fancy and delicious. Best warm. I haven't changed a thing to the recipe.