How to make some eggs stuffed with spicy egg yolks and tartar sauce. Video recipe, step by step, of stuffed eggs. A tasty and hearty appetizer, eggs stuffed in tartar sauce.
I confess, I have a sick passion for eggs stuffed in tartar sauce. I just can’t stop at one, that’s why I rarely do them. When I was little and didn’t care about calories, I would ask my mother to make us these stuffed eggs as often as we could remember them. And how I had a good memory… Can you imagine, yes?
My mother was the kind of mother who can’t brag too much. Very often, our menu was quite strangely composed, being, in fact, an illustration of children’s wishes. He cooked us to order, especially to my younger sisters. They were even more capricious than me! My mother would do anything crazy to them, just to eat something. So it was not at all unusual to have eggs stuffed on the table for three days in a row. If they asked for it, it was not difficult for my mother to cook them every day.
Now, don’t think that we eat stuffed eggs every day of the year! Not like this! What is certain, however, is that no birthday or family celebration passed without a healthy platter of eggs stuffed in tartar sauce. And it’s just as certain that even though I ate them so often as a child, I couldn’t get enough of them. I still like it out of the way, a preference I left to my daughter as well.
So, the recipe for eggs stuffed in tartar sauce that I propose to you today is one of the first that my daughter recorded in her notebook with cardboard and flowered covers, in order not to part with her favorite dishes when she will be at her house. And as far as I know, he does them quite often!
Well, as I told you in the introduction, I refrain from making stuffed eggs too often, but I did them recently and I’ll show you how I did it, both in a video recipe (immediately after the list ingredients) as well as in text format, printable. May it be useful to you!Print
French-Style Stuffed Eggs Recipes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 1 1x
- Category: Dessert
- Method: Main Course
- Cuisine: American
- 8 large eggs
- 1/3 cup minced reduced-fat ham
- 1 tablespoon minced green onions
- 1 tablespoon minced parsley
- 1 tablespoon low-fat mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon chopped fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 (1-ounce) slices white bread, torn into large pieces
- Cooking spray
- Fresh thyme leaves (optional)
- 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.
- 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.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
- Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.
- Preheat broiler.
- Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.
- Serving Size: 16
- Calories: 38kcal
Keywords: stuffed egg