Stuffed Eggs (2-Step cooking)

Anyone can make deviled eggs, but a gourmet cook is not content with the dull mustard-cayenne variety. Stuffed eggs are best prepared in advance and allowed to chill gently for a minimum of two hours before serving.

For a very special cocktail hour, provide two or even three different stuffing. All start with peeled, halved hardboiled eggs—place the yolks in a bowl and mash:

1. 6 mashed hardboiled egg yolks, 1 T curry, 1 T mayonnaise, 1 tsp prepared mustard, 4 T fish or chicken paste. Garnish with drained capers.

2. 6 egg yolks mashed, 2 T whipped cream cheese, ¼ tsp anchovy paste, 1 T mayonnaise, (This should be a stiffer paste.)

3. 6 egg yolks mashed, 1 tsp chili sauce and 2 T flaked crabmeat, shrimp or lobstermeat … place in the empty egg whites, and mask with the following mixture: 2 T mayonnaise, combined with 1 tsp curry powder. Garnish with an anchovy fillet.

4. 6 egg yolks mashed, 6 minced black olives, 2 T Roque­
   fort or Bleu cheese. Mash thoroughly, and thin with a
   few drops of milk if necessary. Garnish with toasted slivers of almonds, or pistachio nuts.

5. 6 egg yolks mashed, 2 T liver paste (or 2 mashed
   cooked chicken livers), 1 tsp curry powder, 1 T mayon­naise, salt and pepper. Garnish with fresh parsley.

6. 6 egg yolks mashed, 3 T pate de foie gras, 1 tsp each of chervil, parsley and chives, salt and pepper. Garnish with a black olive.

Filed under egg recipes, Canapes.
Bookmark | Subscribe to feed | Permalink | Comments closed | trackback