Filled Eggs Recipes

CLASSIC DEVILED EGGS

Steps:

• Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
• Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
• Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

FILLED EGGS

Steps:

• Boil the eggs hard, about 8-10 minutes.
• Cut the eggs in half, and remove the yellow yolks without braking the white part.
• Take a sifter and push the yellow trough that with a wooden spoon.
• Add butter, that have been at room temperature, and to make it smoother little mayonnaise. Add salt and if desired, little mustard.
• Use s cake decorating bag to fill the egg whites again with a small pile. Decorate with geen herbs. Sometimes are also used cranberries or lingonberries for that.

STUFFED EGGS

Steps:

• Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
• Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
• Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

CHOCOLATE CREAM FILLED EASTER EGGS

Steps:

• In a large bowl, mix milk, butter, corn syrup, salt and vanilla.
• Add icing sugar in 3 or 4 batches,stirring well after each addition.
• Mix well, then knead with hands, mixing in more icing sugar if needed, until mixture holds shape and is smooth.
• Take 1/4 of the mixture, and color it yellow for yolks.
• Form it into 10 to 15 small balls, set aside.
• Make 10 to 15 Larger balls with the remaining mixture.
• Flatten large ball in palm, place yellow ball in centre, then shape white mixture around it to form an egg shape.
• Place eggs on tray, cover well with plastic wrap so they do not dry out, and chill for at least 4 hours or until firm.
• Dipping Chocolate: Place chocolate and paraffin in bowl over hot (not boiling) water (approx 86 deg.) Use a fondue fork to dip eggs into chocolate.
• Place eggs on tray lined with waxed or parchment paper.
• Put in a cool place until chocolate is firm.
• Decorate if desired.

EGG SANDWICH FILLING

Steps:

• Peel eggs and chop roughly.
• Chop spring onions very finely and use most of the green. I used up till the leaves spread.
• Throw the eggs, spring onions, and chives in a bowl. Mash throughly with a fork.
• Add the butter and mayonnaise and mix.
• Substitution information: Instead of mayonnaise I used Elimination Salad Dressing (http://www.recipezaar.com/162646) without the garlic or herbs.
• The mayo is mostly to add moisture to the filling, so extra butter should work in a pinch.