Platter of Eggs, Stuffed & Garnished
(click to enlarge)

Stuffed Eggs #4


California
Makes:
Effort:
Sched:
DoAhead:  		 24 ea
***
45+ min
Yes		 Delicious Stuffed Eggs in a Southern California style. These will be very much appreciated at parties. Vegetarian safe.
For parties, I make them a few hours ahead and refrigerate them in 7-1/2 x 8 inch plastic clamshells, which hold 12 each securely. I always make plenty of extras to bring out when the first round is gone, which happens quickly.

12
-------
1/4
2
2
1-1/3
1
1/2
1/4
-------
ar
ar
lrg
----
t
T
T
T
t
t
t
----


Eggs
-- Stuffing
Mayonnaise (1)
Dijon Mustard
Dried Tomatoes (2)  
Basil, fresh (3)
Balsamic Vinegar
Salt
Pepper
-- Garnish
Dried Tomatoes
Basil Leaves (3)
Do Ahead
  1. Hard cook EGGS. See our recipe Boiling Eggs for best method. Peel and cool very well.
Make   -   (45 min)
  1. Chop DRIED TOMATOES fine. Chop extras for Garnish.
  2. Slice Eggs in half lengthwise and remove Yolks. Best to use a Wire Egg Cutter.
  3. Whip together Egg Yolks and all Stuffing items until very even. A food processor or a mixer with a wire whisk will work. Check for seasoning to taste.
  4. Pack Stuffing into a Pastry Bag with a plain round nozzle and pipe it into egg halves.
  5. Garnish Eggs with a sprinkle of chopped Dried Tomato and Basil Leaf (see Basil).
  6. If you need to hold the finished eggs for awhile before serving, even overnight, see Holding.
  7. Chill in the refrigerator. Serve cold.
NOTES:

  1. Mayonnaise:

      Home made is best, but can be risky, especially in business friendly Red States, due to the raw egg yolks. Second best is Hellmann's Real (east of the Mississippi) or Best Foods Real (west of the Mississippi), as most food writers suggest.

  2. Dried Tomatoes:

      [Sun Dried Tomatoes]   Dehydrated (but still flexible) are easiest. Those packed in Oil can also be used, but must be well drained.

  3. Basil:

      This is best regular green Italian Basil, but the places I shop at rarely have it. They carry Purple Basil, so that's what I often use. For Garnish, if you can pick enough really small Basil Leaves from you bunch, you can use them whole for garnish. If you don't have enough, cut larger ones.

  4. Holding Stuffed Eggs:

      Get a stack of 8 x 8 inch clear plastic clamshells with hinged lids from a restaurant supply (see Clamshell). I get them from Smart & Final. These will neatly hold 12 stuffed egg halves per clamshell - but they are so flimsy they invite disaster (trust me). Nest two clamshells. Arrange the eggs, then close and snap the lid of the inner clamshell. use scissors to cut off the lid of the outer clamshell (it won't snap securely). Refrigerate level.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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