Saturday, August 8, 2009

Chef Chuck's Stuffed Eggs

Uova Farcite

Stuffed eggs is a sign of the summer season served over a bed of lettuce, with sliced garden tomatoes on the side. These eggs are filled with a creamy mixture of yolks, mayo, parsley, paprika, salt and pepper. Topped off with a caper or two gives a tang of saltiness to these stuffed eggs.

Stuffed Eggs
8 eggs, boiled and peeled
3-4 tablespoons mayonnaise
1 teaspoon mustard
1 tablespoons fresh parsley, finely chopped
1/4 teaspoon paprika
salt and pepper to taste
tomatoes, sliced

In a medium size pot, place 8 eggs, fill with water just till eggs are covered. Salt and boil the water then turn heat off, put lid on and wait 15 minutes. Drain and run cold water over eggs to cool, peel and cut in half. Put yolks in a bowl and mix together the mayo, mustard, parsley, paprika, salt and pepper. Fill yolk mixture in a pastry bag or a small plastic bag cut a small hole in one corner and pipe in yolk. Place a caper or two on each egg, sprinkle paprika and pepper on top.

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