Stuffed Eggs Claudine Food

STUFFED EGGS CLAUDINE

Steps:

• Place the eggs in a saucepan large enough to hold them in one layer and cover them with hot water. Bring to a boil over high heat (this will take 2 to 3 minutes), reduce the heat, and boil gently for 9 minutes.
• Drain the water from the pan and shake the pan to crack the eggshells. Cover with ice and water, and cool for at least 10 to 15 minutes. Shell the eggs and set them aside.
• Peel the stems of the broccoli rabe, rinse thoroughly under cool water, and drain well. Chop the stems and leaves coarsely. There will be about 5 cups.
• Heat the oil in a large saucepan. When it is hot, add the onions and saute them over high heat for 1 1/2 minutes, or until they begin to brown. Add the broccoli rabe, mix well, cover, reduce the heat to very low, and cook 5 minutes. Transfer the mixture to a bowl, cool, and add the salt and pepper.
• Split the eggs in half lengthwise and add the yolks to the broccoli rabe. Mix well. (The mixture will become a little pasty.)
• Stuff each egg white half with the bitter broccoli mixture, using up about half of the stuffing. Spread the remaining stuffing in a 6-cup gratin dish and arrange the eggs, stuffed side up, on top. Sprinkle with the cheese. (The dish can be prepared to this point a few hours ahead.)
• About 30 minutes before serving time, preheat oven to 400 degrees.
• Place the gratin in the 400-degree oven for 12 minutes, then put it under a hot broiler for 2 to 3 minutes, until nicely browned on top. Serve.

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.

PICNIC STUFFED EGGS

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

STUFFED COCKTAIL EGGS

Steps:

• Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
• For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
• For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

SARDINE STUFFED EGGS (HUEVOS PICANTES)

Steps:

• Cut the eggs in half lengthwise and scoop out the yolks.
• Mash the yolks with the onions, ketchup, mayonnaise and sardines.
• Stuff the whites with the yolk mixture.
• Arrange the pimientos on top.
• Might look nice arranged on lettuce leaves.