This receipe is my take on the receip found in the City Tavern Cookbook, which is excellent (https://www.amazon.com/dp/0762405295?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1). I have never heard of stuffed eggs baked, this adds a great layer of flavor to this “stardard” appetizer and is a great guest pleaser.
Peppin Version: City Tavern Eggs
A great appetizer and guest pleaser.
Ingredients
- 6 Large or extra-large eggs
- 2 tbsp Unsalted butter
- ½ cup Finely chopped shallots
- 3 tbsp Heavy cream
- 3 tbsp Chives cut thin
- 1 ½ tbsp Tarragon, fresh
- 1½ tbsp Dried dill
- 2 tbsp Strong brown mustard*
- ½ tsp Sea or pink salt
- 1 tsp Ground white pepper
- ½ tsp Sweet paprika
- Butter, unsalted
- Paprika, sweet
Instructions
- Hard cook the eggs and set aside in an ice bath until cool.
- Place the 2 tbsp butter in a fry pan. When melted add the shallots and fry until just beginning to brown.
- Cut the eggs in half and remove the hard yolks, place yolks in a bowl.
- Place the egg whites on a parchment covered small cookie sheet.
- Place the yolks, heavy cream in a bowl and mash, mix well until incorporated and no pieces of yolk remain.
- Add the shallots, chives, tarragon, dill, mustard, salt, pepper and paprika to the bowl and mix well.
- Taste and add salt/pepper as meeded to your taste.
- Place the yolk mixture into a piping bag and pipe into each egg half.**
- Place a small piece of butter on top of each egg, about 1/2 tsp.
- Sprinkle each egg with paprika.
- Bake at 350 degrees F until the tops begin to brown.
- Remove from the oven and cool. Serve.
Notes
*Consider Pommery Mustard (https://www.amazon.com/dp/B0001BH5YM?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1&th=1), but Dijon works as well.
**As an alternative, place the mixture in a plastic bag. Cut the corner off and use this to pipe the egg mixture.
Tried this recipe?Let us know how it was!
