Stuffed Eggs
- 4 eggs
- 8 oz. cooked ham, ground
- 4 Tbsp. grated mild cheese
- 4 Tbsp. sour cream
- 2 tsp. mustard
- salt and pepper
- 2 tsp. chopped fresh dill or chives
- 3 Tbsp. breadcrumbs
- 2 Tbsp. butter, melted
- 1 sprig parsley
- Pierce a small hole in the large end of each egg shell and lower the eggs gently into boiling water.
- As the water returns to the boil, roll the eggs around for 2 minutes to help set the yolks. Cook for a further 8 minutes.
- Drain, then set in cold water until ready to shell.
- Shell the eggs; halve them lengthwise and remove the yolks.
- Mash the yolks with the remaining ingredients except the breadcrumbs, butter and parsley.
- Pipe or spoon the mixture back into the whites.
- Sprinkle the breadcrumbs on top and drizzle with melted butter.
- Place under preheated broiler for about 3 minutes until crisp and golden brown.
- Serve garnished with parsley.
eggs, mild cheese, sour cream, mustard, salt, dill, breadcrumbs, butter, parsley
Taken from www.cookbooks.com/Recipe-Details.aspx?id=915226 (may not work)