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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I know there are a lot of stuffed eggs recipes on here, but I think this might be little different. Ingredients:
8 hardboiled egg |
1/4 cup sour cream |
1 tablespoon lemon juice |
1 tablespoon dijon-style mustard |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
4 slices bacon, cooked crisp and crumbled |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
1/2 cup chicken stock or 1/2 cup white wine |
1/2 cup half-and-half |
1 teaspoon dijon-style mustard |
1 teaspoon dried basil |
1/2 cup shredded swiss cheese |
parsley (to garnish) |
Directions:
1. Halve eggs and put yolks into small bowl.
2. Arrange whites in shallow baking dish.
3. Mash yolks with sour cream, lemon juice, mustard, salt and white pepper.
4. Beat until very smooth and blended.
5. Fill egg whites with yolk mixture.
6. Heat butter in saucepan; stir in flour.
7. Cook 30 seconds over high heat and slowly stir in stock or wine and half and half.
8. Cook, stirring until thickened and smooth.
9. Stir in the 1 tsp mustard, basil and half of the Swiss cheese.
10. Pour sauce over stuffed eggs. Top with remaining cheese.
11. Bake at 375°F until cheese is melted and sauce bubbles, about 15 minutes.
12. Sprinkle with crumbled bacon and parsley.
13. Serve immediately.
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