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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A delightful way to stuff eggs and the presentation is nice too! From Racael Ray's Big Orange Book. Ingredients:
12 large hard-boiled eggs, peeled |
1 inch fresh gingerroot, pelled and finely grated |
2 -3 thin scallions, finely chopped |
1 garlic clove, grated |
2 tablespoons tamari soy sauce |
1 teaspoon hot sauce |
3 -4 tablespoons mayonnaise (just enough to bind) |
black pepper |
fresh cilantro, chopped (or a few whole leaves for garnish) |
Directions:
1. Cut the fat rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard boiled eggs upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
2. Break the egg yolks up a little bit using a fork. Add the ginger, scallions, garlic, tamari, hot sauce, mayonnaise and pepper. Mash until smooth and check the seasonings, adjusting if necessary.
3. Fill the egg whites, overstuffing them a little.
4. Garnish the eggs with whole cilantro leaves or finely chop the cilantro and sprinkle over the eggs. Enjoy!
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