Loris Stuffed Eggs Recipes

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. , Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired.

Steps:

• Boil the eggs for 7 mins, drain and put into iced water to cool. Carefully remove the shells, then cut in half lengthways. Scoop the yolks into a bowl and mash with the yogurt, mustard and parsley. Spoon the mixture back into the eggs.
• For the salmon eggs, top each with a strip of salmon and snip over some fresh dill.
• For the chorizo version, fry the chorizo gently in a non-stick pan until the oil runs out and the chorizo is crisp. Scatter over the eggs when cool. Keep chilled until ready to serve. Will keep in the fridge for up to one day.

Steps:

• Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
• Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
• Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Steps:

• Clean squid. Leave whole. Chop tentacles.
• Place tentacles on a food processor with the shrimp, egg, salt, pepper, nutmeg, cayenne and cream.
• Pulse until well blended.
• Stuff squid with mix. Secure ends with toothpicks.
• Heat butter in a deep skillet.
• Add shallots. Saute 3 minutes.
• Add tomatoes. Saute 3 minutes.
• Add wine. Bring to a boil. Reduce 5 minutes.
• Add cream. Bring to a boil.
• Add squid. Reduce. Simmer 8-10 minutes or until just cooked through.

Steps:

• Combine Boursin and sour cream in a bowl and mix until smooth.
• Halve the eggs length-wise and add the yolks to the Boursin mixture.
• Mash yolks into the mixture and combine well.
• Stuff Boursin mixture into the egg white halves.

Steps:

• Hard boil eggs. Let cool in ice water. Dry. Peel. Half.
• Scoop yolks into a food processor.
• Add the butter, garlic, meat, chives salt, pepper and cayenne.
• Puree until smooth.
• Pipe back into eggs with a pastry bag.
• Garnish with any combination of the capers, dill, almonds, pimento or paprika.
• Chill 1 hour.