Preparation time: 25 min.
Cooking time: 12 min.
For 4 servings you will need:
4 eggs
Cold water
1/4 cup mayonnaise
1 tsp. Dijon-style mustard
Dash white pepper
1 Tbsp. drained capers, rinsed
1/4 cup finely chopped baked ham or prosciutto
Slivered leaf lettuce, for garnish
Tips: Eggs may be filled ahead, covered and refrigerated up to 8 hrs. At serving time, arrange atop lettuce and sprinkle with reserved egg yolk and ham.
For 2 servings:
Ha:f of the ingredients.
Preparation:
1. Place eggs in 2-quart saucepan. Cover with water. Bring to boiling. Reduce heat and simmer 12 min. Rinse well with cold water. Fill pan with more cold water and allow eggs to stand about 30 min. until cooled.
2. Crack and carefully remove shells. Cut eggs in halves length¬wise. Scoop yolks into a bowl. Mash, removing and reserving about 2 tsp for garnish. Mix mashed egg yolks smoothly with mayonnaise, mustard, and pepper. Fold in capers and ham, reserving about 2 tsp. of the ham for garnish. Mount egg yolk mixture in egg whites.
3. Arrange stuffed eggs on serving plate lined with slivered lettuce. Sprinkle with reserved egg yolk and ham.
No comments:
Post a Comment