Stuffed Eggs

Ingredients

• Cut four hard cooked eggs in halves
• two tablespoons grated cheese
• one teaspoon vinegar
• one-fourth teaspoon mustard
• salt and pepper to taste
• enough melted butter to make the mixture the right consistency

Method

1. 1

   Remove yolks, mash, and add to them cheese, vinegar, mustard, salt, and pepper.

2. 2

   Add melted butter to make a mixture that can be shaped.

3. 3

   Make balls the size of original yolks and refill whites.

4. 4

   Arrange on serving dish and garnish with parsley.

5. 5

   If desired hot, arrange in a shallow baking dish, pour over one cup white sauce, and reheat.

6. 6

   Do not bake.

Nutrition per serving

As published

This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 3. The excerpt below is the record exactly as published.

Stuffed Eggs. — Cut four hard cooked eggs in halves, cross- wise, remove yolks, mash, and add to them two tablespoons grated cheese, one teaspoon vinegar, one-fourth teaspoon mus- tard ; salt and pepper to taste. Add enough melted butter to make the mixture the right consistency

Cook this with the app: pantry check, scaling, and the assistant.