Hard-Boiled Egg Fritters

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 hard-boiled eggs
  • 1 slice bacon, ¼ inch thick


Shell and chop eggs coarsely. Chop bacon and sauté with finely chopped onion in butter until onion begins to take on colour. Combine chopped eggs, bacon, onion and finely chopped parsley. Mix well and then stir into cold Bechamel Sauce. Season to taste with salt and freshly ground black pepper.

Form mixture loosely into balls and chill. When ready to cook, remove from refrigerator and r