French Stuffed Eggs with Parsley and Thyme

A "fresh herb" new take on an old classic.

  • 8 large eggs
  • 1/3 cup minced, smoked ham
  • 1 Tbsp minced green onions
  • 1 Tbsp minced fresh parsley
  • 1 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ¼ tsp chopped fresh thyme leaves
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 slices white bread, torn into large pieces
  • Fresh thyme leaves

 

Preparation Serves 16

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs.

Coat breadcrumbs with cooking spray. Preheat broiler.

Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted.

Garnish with thyme leaves.

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