Stuffed Eggs (Various)

Ingredients

GREEK

6 hard cooked eggs
1/4 cup (50 mL) feta cheese
6 large kalamata or ripe olives, pitted and chopped
1/4 cup (50mL) mayonnaise
garnish with lemon slices, olive slices and oregano sprigs, if desired

FRENCH

6 hard cooked eggs
1/4 cup (50 mL) spinach, chopped and cooked (drain well)
1/4 cup (50 mL) brie cheese, diced
1/4 cup (50 mL) mayonnaise
garnish with chopped tomatoes, if desired

MEXICAN

6 hard cooked eggs
1/4 cup (50 mL) salsa
1/4 cup (50 mL) cheddar or jalapeno cheese, finely shredded
2 tbsp (30 mL) mayonnaise
garnish with chili powder, cilantro sprigs, and additional cheese, if desired

ITALIAN

6 hard cooked eggs
1/4 cup (50 mL) prosciutto, finely chopped
1/4 cup (50 mL) mayonnaise
2 tbsp (30 mL) parmesan cheese, grated
garnish with parsley sprigs, basil leaves, and additional prosciutto, if desired
 

Directions

For each version, cut eggs in half lengthwise. Remove yolks and set whites aside. In small mixing bowl, mash yolks with a fork. Stir in remaining ingredients for each variation and mix well. Spoon about 1 tablespoon (15 mL) yolk mixture into each reserved white half. Chill to blend flavors.

*For perfect hard cooked eggs, place eggs in a single layer in a saucepan with enough tap water to come at least 1 inch above them. Cover the pan and quickly bring just to boiling. Turn off the heat, and, if necessary, remove the pan from the burner to prevent further boiling. Let eggs stand in the hot water - with the cover on - for about 15 minutes for large eggs (about 18 minutes for extra large eggs and about 12 minutes for medium). Immediately run cold water over eggs or place in ice water until they're completely cooled.

To remove the shell, roll the egg between your hands to help loosen the shell so you can begin peeling from the large end. Holding the egg under running cold water or dipping it in a bowl of water can help ease off the shell. Keep in mind that the fresher the egg, the more tightly the shell membrane clings to the shell. If you hard cook eggs that are at least 1 week old, they'll be easier to peel. Hard cook a dozen every week. They'll come to your rescue time and time again!