Green Stuffed Eggs

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

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Cream the egg yolks with the butter, season well and stuff the egg whites with the mixture, piling it well up. Serve on a bed of green mixed salad, lettuce, watercress, cucumber, celery or endive and sprinkle the whole with finely chopped parsley.

Very good and ornamental with cold salmon and green mayonnaise.