Herbed Stuffed Eggs Recipes

HERB & CHEESE SCRAMBLED EGGS

Steps:

• Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

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.

HERBED DEVILED EGGS

Steps:

• Prepare an ice-water bath. Put eggs in a medium saucepan. Cover with water by 1 inch. Bring to a boil over medium-high heat. Cook, gently stirring as water begins to boil, 2 minutes. Cover, and remove from heat. Let stand 10 minutes. Transfer to the ice-water bath to cool.
• Peel eggs; halve lengthwise. Reserve 4 of the egg-white halves for another use. Pass yolks through sieve into a medium bowl using the back of a spoon. Stir in mayonnaise, mustard, and vinegar. Season with salt and pepper. Stir in herbs.
• Transfer yolk mixture to a pastry bag fitted with an open-star tip (such as Ateco #825). Pipe mixture into whites, filling to 1/2 inch over surface. Garnish with herbs. Eggs can be refrigerated in an airtight container, up to 3 hours.

HERBED DEVILED EGGS

Steps:

• Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving.

DEVILED EGGS

Steps:

• Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.
• Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

HERBED-BAKED EGGS

Steps:

• Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
• Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)
• Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

HERBED STUFFED EGGS

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add remaining ingredients; mix well.
• Spoon or pipe into egg white halves.
• Refrigerate until ready to serve.