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Categories:
egg sour cream lemon juice mustard salt white pepper bacon butter flour chicken mustard basil Swiss cheese parsley
Viewed: 51 - Published at: 6 years agoIngredients
- 8 hardboiled egg
- 14 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon dijon-style mustard
- 14 teaspoon salt
- 18 teaspoon white pepper
- 4 slices bacon, cooked crisp and crumbled
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 12 cup chicken stock or 12 cup white wine
- 12 cup half-and-half
- 1 teaspoon dijon-style mustard
- 1 teaspoon dried basil
- 12 cup shredded swiss cheese
- parsley (to garnish)
Method
- Halve eggs and put yolks into small bowl.
- Arrange whites in shallow baking dish.
- Mash yolks with sour cream, lemon juice, mustard, salt and white pepper.
- Beat until very smooth and blended.
- Fill egg whites with yolk mixture.
- Heat butter in saucepan; stir in flour.
- Cook 30 seconds over high heat and slowly stir in stock or wine and half and half.
- Cook, stirring until thickened and smooth.
- Stir in the 1 tsp mustard, basil and half of the Swiss cheese.
- Pour sauce over stuffed eggs.
- Top with remaining cheese.
- Bake at 375F until cheese is melted and sauce bubbles, about 15 minutes.
- Sprinkle with crumbled bacon and parsley.
- Serve immediately.
