Stuffed eggs

Recipe from: 2/22/1990 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 6
  • 50
    mayonnaise, yoghurt or smooth cottage cheese
  • 1
    small onion, finely grated
  • salt
  • pepper for seasoning


Place the eggs in cold water and bring to the boil. Boil for 10-12 minutes. Pour off boiling water and cover with cold water immediately. Crack the eggshells and leave the eggs in the water until completely cold. Remove the shells. Cut the eggs in half lengthwise with a knife dipped in water. Remove the egg yolks carefully and mash finely. Mix with mayonnaise, yoghurt or smooth cottage cheese and grated onion. Season to taste with salt and pepper. Spoon into a piping bag with a largish nozzle and pipe the mixture into the egg halves. (A teaspoon works just as well). Alternatively, serve the filling on toasted bite-sized pieces of bread.

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