Skip to main content

Eggs Stuffed With Ham









Ingredients

4 hard-cooked eggs
1/2  lb. cooked ham
1/4 c. grated Monterey Jack cheese
4 tbsp. sour cream
2 tsp. Dijon-style mustard
1/8  tsp. pepper
parsley or dill


Method

1. Hard cook eggs by placing in a saucepan and covering with cold
water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. 
Drain water from saucepan and run cold water over eggs until they are cool.

2. Peel eggs. Cut in half lengthwise and remove but do not discard yolks.
Cut off a small slice of the rounded part of each egg half so they will sit flat on a plate.

3. Chop ham into very small pieces.

4. Blend ham, cheese, egg yolks, sour cream, mustard, and pepper with a fork.

5. Stuff each egg half with ham mixture. Arrange on a serving plate
and top each egg with a sprig of parsley or a sprinkling of dill.



Labels:

Comments

Post a Comment

Popular posts from this blog

Cabbage Patch Stew

Ingredients 1 lb. hamburger 1 cup onions, chopped 2 carrots, peeled and sliced 2 ribs celery, sliced 1½ cups coarsely chopped cabbage 2 cans diced or stewed tomatoes, undrained 1 can pinto or kidney beans, rinsed and drained 1 cup water or beef broth, plus more as needed 1 tsp. salt ¼ tsp. pepper 1-2 tsp. chili powder   Method In a large pot, brown the hamburger; drain off fat. Add the rest of the ingredients, cover, and simmer for about 45 minutes or until vegetables are cooked through and tender. Add more broth or water as needed so the stew doesn’t dry out. Serve in bowls topped with shredded cheddar cheese and sour cream if desired.
Post a Comment
Read more

Goulash

Ingredients 2 lb. beef chuck or rump (or 1 lb. each) 3 tbsp. vegetable oil 1/2  c. finely chopped onion 1 tbsp. paprika 1 tsp. salt 1 tsp. caraway seeds 2 tbsp. tomato paste 1 c. beef broth 4 medium potatoes 8 c. (2 qts.) water 1 medium green pepper, seeded and cut into strips pinched noodles Method 1. Cut meat into 1/2-inch cubes. 2. In a kettle or Dutch oven, heat oil over medium heat for 1 minute. Add onion and cook until transparent. 3. Add beef cubes, paprika, salt, and caraway seeds and cook for about 10 minutes, stirring frequently. 4. In a small bowl, stir tomato paste into 1/2 c. beef broth. Add to beef mixture and stir. Simmer for 30 minutes. 5. Peel potatoes and cut into bite-sized pieces. 6. Add potatoes, remaining beef broth, and 8 c. water to kettle. Bring to a boil and simmer for 15 minutes. 7. Return soup to a boil, add pepper strips and pinched noodles, and cook for 10 more minutes, until noodles are tender.
Post a Comment
Read more