Stuffed Eggs Beyth Mahshi Recipes

Steps:

• Cut a slice from pointed end of each egg and remove the yolks, taking care not to break the whites.
• Sieve the yolks and put in bowl with the yoghurt, sherry, olive oil, mustard and seasoning. Mix well together, then fill the whites with mixture. Stand eggs upright on a bed of spinach and add herb dressing. Chill for 1 hour before serving.

Steps:

• Place eggs in boiling water.
• Bring back to a boil and boil for 10 minutes.
• Cool in cold water.
• Peel and split them lengthwise, remove yolks and place egg whites on a serving dish.
• Mash yolks with fork until free of lumps.
• Place the other 7 ingredients in blender and blend until smooth.
• Add butter in a pan and cook this mixture until thickened and then cool.
• Mix cooled mixture with mashed yolks stirring until smooth.
• Fill egg whites and garnish with parsley and paprika.
• Chill before serving.

Steps:

• Cut paper thin slices off ends of eggs.
• Cut eggs in half crosswise.
• Remove yolks and finely mash with mayo, sour cream, lemon juice and salt and pepper to taste.
• Using a piping bag or spoon mound filling into egg whites.
• Top with caviar just before serving.

Steps:

• Cut the eggs in half lengthwise, scoop out the yolks, and push the yolks through a fine strainer in a small bowl.
• Mash the sardines with a fork and add to the egg yolks. Stir in the lemon juice, Tabasco, and mayonnaise. Season with S&P.
• Spoon the filling into the egg white halves, mounding it up well. Dip each egg half into the flour, then into the egg, then into the bread crumbs.
• Heat the oil to 350° and deep-fry the egg halves for 2 minutes. (I could do four at a time) until golden brown. Drain on paper towels and serve hot, garnished with parsley sprigs.

Steps:

• Cut the eggs in half lengthwise and set aside the egg whites. Scoop out the yolks into a fine strainer and rub the yolks into a bowl.
• Mash the sardines with a fork; mix in the egg yolks. Add lemon juice and Tabasco. Add enough mayonnaise to made a past and season with salt and pepper.
• Spoon the filling into the egg whites mounding it slightly. Dip each egg half in the flour, then in the beaten egg, then in the bread crumbs.
• Heat the vegetable oil for deep-frying to 350-375°. Deep fry the egg halves for 2 minutes or until golden brown. Drain on paper toweling and serve hot, garnished with parsley sprigs.