Recipes

Stuffed Eggs

March 23, 2018

 

 

Stuffed Eggs

 

Sunday lunch at Amish/Mennonite homes often includes a plate of these delicious stuffed eggs. We're not even sure if it's the eggs that we liked, or if it's simply the memories of time spent with family making memories and playing games!! 

 

Easter has got us thinking about stuffed eggs, and we thought we'd share our favorite recipe with you! We prefer using Benton Valley Farms eggs for this, they are large and hold their form well.

INGREDIENTS: 

6 hard-cooked eggs 

3 T. mayonnaise

1 tsp mustard

1 tsp vinegar

1/2 tsp worcestershire sauce

salt & pepper

smoked paprika

*all items can be found at Oak Hill

 

 

INSTRUCTIONS: 

We prefer to hard-cook our eggs so that they are more tender, simply simmer for 20-25 minutes. Otherwise hard-boil eggs for 10 minutes. 

Cut shelled and cooled eggs in half, lengthwise. Remove yolks and save the whites. Mash the yolks and add the remaining ingredients minus the paprika. Mix until fluffy. Fill egg whites with yolk mixture. Sprinkle with paprika. 

Optional: Add chopped onions, crumbled bacon or cheddar cheese.