Basic Stuffed Eggs Recipe
I apply the same philosophy to farm eggs that I do to other just-picked items: food that is perfectly fresh requires almost no adornment. Local eggs from the farmer’s market and homemade mayonnaise—which takes about 30 seconds to make—are essential for this recipe. A sprinkle of fresh herbs is a nice touch, too.
Ingredients
| 18 | medium | farm eggs, hard-cooked, peeled and halved |
| 5-6 | tablespoons | homemade mayonnaise |
| 1/4 | teas+poon | freshly ground black pepper |
| 1/4 | teaspoon | salt |
| ~ | chopped fresh herbs such as Italian parsley, tarragon, or chervil (optional) |
Directions
- Scoop the yolks from the halved eggs and place the yolks in a food processor or electric mixer.
- Add 5–6 tablespoons of homemade mayonnaise and the salt and pepper. Process until smooth.
- Spoon or pipe the filling in to the halved eggs.
- Sprinkle with herbs, if desired.
- Cover with plastic wrap and chill until ready to serve.
Preparation Time:
approximately 15 minutes with peeled, hard-cooked eggs.
Tips and Techniques
