Oeufs Farcis

Stuffed Eggs

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Shell and cut top and bottom from hard-cooked eggs. Remove yolks, leaving a cylinder of white. Mash yolks through a sieve and then blend with Moutarde Mayonnaise to make a paste