Stuffed Eggs

Recipe Ingredients

1		Large eggs
		Water - to cover
		Salt - as needed
4		Anchovy fillets - minced
4 tablespoons	60ml	Butter - at room temperature
2 tablespoons	30ml	Grated Parmesan cheese
4 teaspoons	20ml	Sharp mustard
1/4 cup	36g / 1.3oz	Chopped cooked ham
3 tablespoons	45ml	Sour cream
1 tablespoon	15ml	Chopped chives

Recipe Instructions

Place the eggs in a saucepan, cover with water, season with salt and place over medium heat. Bring to boil and cook for 2 minutes. Remove from the heat, cover and allow to sit for 11 minutes. Remove from the water and cool in ice water. Remove the shells and set aside. Slice all of the eggs in half and remove 8 of the egg yolk halves.

In a mixing bowl, combine the yolks, anchovies and 2 tablespoons of the butter. Mix well. Season with pepper. Stuff the eight egg white halves with the yolk mixture. Cover with plastic wrap and refrigerate while assembling the other eggs.

Remove 8 yolks from 4 eggs. In another mixing bowl, combine the yolks, 1 tablespoon of Parmesan cheese, 2 tablespoons butter, and 2 teaspoons mustard. Season with salt and pepper. Mix well. Stuff the mixture into the egg white halves. Cover with plastic wrap and refrigerate while assembling the other eggs.

Remove the remaining 8 yolks from the last 4 eggs. In a mixing bowl, combine the yolks, the ham, 1 tablespoon of the cheese, 2 teaspoons of the mustard, and sour cream. Season with salt and pepper. Fill the egg whites with the yolk mixture.

To assemble, place all of the stuffed eggs on a serving plate. Garnish with chives.

This recipe yields 24 stuffed egg halves.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D13) - from the TV FOOD - NETWORK

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