French-Style Stuffed Eggs
Ready In: 40 mins
Serves: 16
Ingredients
- 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)
Directions
- 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.
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