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eggs ham scallion celery capers mayonnaise does fresh parsley fresh thyme salt pepper whole wheat bread cooking spray Parmesan cheese paprika
Viewed: 62 - Published at: 7 years agoIngredients
- 8 extra large eggs (make sure to use ex large, 4 yolks are required for this recipe)
- 13 cup ham, diced fine (I use a good slice of quality baked ham from the deli)
- 1 tablespoon scallion, chopped fine (white and green parts)
- 1 tablespoon celery, very fine chopped (I use a tablespoon, use what you want)
- 12 teaspoon capers, fine chopped (again, you can use a bit more if you like)
- 1 tablespoon mayonnaise (again, if you like it creamier, use a bit more, I add a tablespoon)
- 1 teaspoon Dijon mustard (yellow mustard does NOT work for this)
- 1 tablespoon fresh parsley, fine chopped
- 14 teaspoon fresh thyme, fine chopped
- salt, I personally don't add any, but if you want (go easy as the capers and ham are salty)
- pepper
- 2 slices whole wheat bread (white bread will also work)
- cooking spray
- 18 cup parmesan cheese, fine grated (not shredded)
- paprika (optional)
Method
- Eggs -- Now, there are many recipes to make hard boiled eggs.
- A few tricks.
- Don't use "TOO" fresh eggs.
- I buy mine and over the next few days let them set in the fridge.
- Rotate, I know this sounds funny, but stand the carton on end, flip it over and flip again.
- Do this every day.
- It makes the yolks center perfectly.
- NOT kidding, it is a chefs trick.
- Not necessary, but it really works.
- So, add the eggs (room temp, NOT cold) to a pot of cold water, don't over crowd the eggs, bring to a boil, cook 1 minute, remove and cover.
- Let set 11-12 minutes for 8 eggs.
- Drain and cool with cold water immediately.
- Once cool to the touch, begin to peel.
- Cut in half and scoop out 4 of the yolks and keep the remaining for later.
- Add the 4 yolks to a small bowl.
- NOTE: You can keep the other 4 yolks for a garnish on a week night salad or; you can double the other ingredients (except the bread crumbs) and make double the amount of filling.
- This makes a great dip for crackers or spread on a toasted baguette as a wonderful appetizer.
- You can also add the yolks to tuna salad as well.
- So don't toss them out.
- Filling -- To the bowl with the eggs, add the ham, scallions, celery, capers, mayo, mustard, parsley, thyme, salt and pepper.
- But remember, go easy on the salt; the ham and capers are already pretty salty.
- Mix well to combine.
- If you like more mayo, feel free to add some.
- I like this because it isn't as "mayo" as some, but that is up to you.
- Bread Crumbs -- I process mine in my mini food processor to get nice size crumbs.
- Now if you don't have a food processor, just chop finely.
- Add to a DRY pan on medium high heat.
- As the crumbs toast they will get lightly golden brown and break up.
- Remove and set to the side to cool.
- Add in the parmesan cheese and mix well.
- Eggs -- Stuff the eggs with the filling and top with a spoon of the toasted bread crumb and parmesan mixture.
- Spray with non stick spray and place under the broiler (second shelf down) for just 1 minute until the cheese and bread crumbs are golden brown.
- Remove and let cool.
- Keep an eye on them, they don't take long.
- Serve -- ENJOY!
- These can be warm on top (right out of the broiler), room temp or even chilled.
- A nice twist on the classic deviled egg.
- And don't forget the leftover eggs.
- Either make it into a spread or use it on your salad one night.
