Asian Stuffed Eggs

Sharon123's Note:

A delightful way to stuff eggs and the presentation is nice too! From Racael Ray's Big Orange Book.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Serves: 12

Yield: 1.0 dozen

• 12 large hard-boiled eggs, peeled
• 1 inch fresh gingerroot, pelled and finely grated
• 2 -3 thin scallions, finely chopped
• 1 garlic clove, grated
• 2 tablespoons tamari soy sauce
• 1 teaspoon hot sauce
• 3 -4 tablespoons mayonnaise (just enough to bind)
• black pepper
• fresh cilantro, chopped (or a few whole leaves for garnish)

Directions:

1. Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled eggs upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
2. Break the egg yolks up a little bit using a fork. Add the ginger, scallions, garlic, tamari, hot sauce, mayonnaise and pepper. Mash until smooth and check the seasonings, adjusting if necessary.
3. Fill the egg whites, overstuffing them a little.
4. Garnish the eggs with whole cilantro leaves or finely chop the cilantro and sprinkle over the eggs. Enjoy!

Reviews

[Pesto lover]

Exotic flavor in these eggs! The ginger taste is apparent, and I love ginger, so I really enjoyed these. Thanks for sharing the recipe. ZWT6