Picnic Stuffed Eggs Recipes

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add 3 tablespoons goat cheese, 2 tablespoons pecans, mayonnaise, celery, chutney, salt and pepper; mix well. Stuff into egg whites. Refrigerate until serving., Just before serving, sprinkle with remaining goat cheese and pecans.

Steps:

• Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.
• Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.

Steps:

• In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

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:

• Bring a large pan of water to the boil and gently lower in 4 of the eggs with a spoon. Cook for 10 mins, then scoop out and rinse under cold water to stop the cooking process.
• Peel and chop the boiled eggs into small pieces. Tip into a bowl, then gently fold through the peas, ham hock and mayonnaise. Season. The mayonnaise will help bind everything, but don't overmix, or the egg will start to break up. Set aside.
• Mash the sausagemeat, mustard, parsley, sage and some seasoning together with your hands until well combined. Divide the mixture into 16 walnut-sized balls. Press one of the balls flat in your palm to make a thin disc, then add a heaped teaspoon of the pea and ham filling to the centre. Close your hand to wrap the sausagemeat around the filling, then press and pinch to seal well. Reroll into a neat ball in your hands, then transfer to a plate and chill. Repeat with the remaining sausagemeat balls and filling.
• Put the remaining eggs in a shallow bowl and beat, then tip the flour and breadcrumbs onto two separate plates. Season the flour with salt and pepper. Dust the chilled picnic eggs in the seasoned flour, then dip into the beaten egg, then finally roll in the breadcrumbs until well coated.
• Fill a large pan or wok no more than a third full with the oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in 30 seconds. Lower the picnic eggs into the oil in batches of four or five, and turn every minute for 3-4 mins, until evenly golden and crisp all over. Drain on a plate lined with kitchen paper while you cook the remaining batches. Scatter with some sea salt and serve with mustard mayo or minty tartare sauce, or serve cold.

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.