Prep 15 mins
Cook 25 mins
This is a fantastic recipe for using up those left-over easter eggs and easter ham. Goes over well for brunches and picnics. Stuffed eggs are often served warm in France, and this recipe is similar to one from the Périgord region.
- 8 large eggs
- 1⁄3 cup ham, minced
- 1 tablespoon shallot, minced
- 1 tablespoon parsley, minced
- 1 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon fresh thyme, chopped
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground black pepper
- 2 ounces white bread, torn into large pieces (2 slices should do)
- cooking spray
- fresh thyme leave (optional)
- Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.
- Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
- Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.
- Preheat broiler.
- Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.