Recipe for A Simple Stuffing for Hard Boiled Eggs

Making the perfect A Simple Stuffing for Hard Boiled Eggs should not take much time . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow.

There are many different ways to make this A Simple Stuffing for Hard Boiled Eggs recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this A Simple Stuffing for Hard Boiled Eggs recipe.

A Simple Stuffing for Hard Boiled Eggs Popular Ingredients

• 2 dozen eggs

Steps for making A Simple Stuffing for Hard Boiled Eggs

1. For 2 dozen eggs, cut the eggs in half lengthwise with a sharp knife dipped in cold water, then puree the yolks through a sieve or food mill into a bowl. Blend in 1/4 cup of mayonnaise, 4 tablespoons of soft butter, 2 tablespoons of chopped sweet pickle or piccalilli, and salt and freshly ground pepper to taste. The whites are quick and easy to fill using a pastry bag with fluted tube. Decorate with parsley or a bit of red pimiento.
2. A few of many other stuffing ideas: After sieving the yolks and blending in mayonnaise, soft butter, salt, and pepper, blend in:
3. Fresh herbs: Such as minced parsley and/or chives or tarragon to taste, or
4. Mushroom duxelles: Minced mushrooms Sauteed with herbs and shallots, or
5. Asparagus tips: blanched, warmed in butter and shallots, and finely minced, or
6. Lobster, crab, or shrimp: sauteed in butter and shallots, and finely chopped, or Curried onions: minced onions sauteed in butter with a good pinch of curry powder.

Popular Categories for this Recipe

• Easy Shrimp Recipes
• Shellfish Recipes
• Shrimp – Shrimp are decapod crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata. More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.Shrimp are widespread and abundant. There are thousands of species adapted to a wide range of habitats. They can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. To escape predators, some species flip off the seafloor and dive into the sediment. They usually live from one to seven years. Shrimp are often solitary, though they can form large schools during the spawning season.They play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. The muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. Commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. Shrimp farming became more prevalent during the 1980s, particularly in China, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. There are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in Britain.
• Easy Main Dish
• Main Dish
• Stuffing – Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts.
• Shallot Recipes
• Mushroom – A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source.The standard for the name “mushroom” is the cultivated white button mushroom, Agaricus bisporus; hence the word “mushroom” is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) on the underside of the cap. “Mushroom” also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface.Forms deviating from the standard morphology usually have more specific names, such as “bolete”, “puffball”, “stinkhorn”, and “morel”, and gilled mushrooms themselves are often called “agarics” in reference to their similarity to Agaricus or their order Agaricales. By extension, the term “mushroom” can also refer to either the entire fungus when in culture, the thallus (called a mycelium) of species forming the fruiting bodies called mushrooms, or the species itself.
• Lobster – Lobsters are a family (Nephropidae, sometimes also Homeridae) of large marine crustaceans.Lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.Commercially important species include two species of Homarus (which looks more like the stereotypical lobster) from the northern Atlantic Ocean, and scampi (which looks more like a shrimp, or a “mini lobster”) — the Northern Hemisphere genus Nephrops and the Southern Hemisphere genus Metanephrops.
• Crab Recipes

You might need the following Cookware

In this section we’ve listed Cookware items that might be helpful to make this A Simple Stuffing for Hard Boiled Eggs recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon