Stuffed Eggs

Course : Appetizers
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


6 large hard boiled eggs -- (boil large eggs for 9-10
75 grams butter
100 grams tuna fish .br or
100 grams cream cheese .br or
100 grams cottage cheese
140 milliliters white sauce
15 grams butter
15 grams flour
140 milliliters milk

Preparation / Directions:

1. Cut boiled eggs in half. Remove the yolks and pass through a sieve. 2. Beat butter and sieved egg yolks together. Then add white sauce and cheese or tuna fish. (With tuna fish add ground black pepper and thinly sliced green pepper. The green pepper can be blanched by put in boiling water for a short time and rinsing in cold water). 3. Pipe the mixture back into the egg whites. Author's Notes: Use rose nozzle when piping the cream cheese, and a plain nozzle for the tuna fish. Keep eggs in cold water. After removing yolks and putting through strainer replace whites in cold water until required. If preferred minced chicken or ham may be used instead of tuna fish. Difficulty : easy. Precision : measure ingredient

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Appetizers Recipes