The Ranting Wife is one of four daughters and all of them, and their Dad, live within 10 miles of each other. My wife’s grandparents are within that area as well. Because of this, getting together for the holidays brings a lot of people. To complicate the matter, all four of the daughters are married and the other three husbands grew up in the area and their families are around. So holidays often involve all of my wife’s family and the relevant in-laws of whoever is hosting.
My family, with the exception of my Mom for a few years, does not live in the area. Because of this, we either host fewer holidays (we’re told it is just easier when someone else hosts so they don’t have to go two different places), or often host with one or more of my wife’s sisters taking their family to their in-laws. About 10 years ago we decided that we wanted to host an Easter dinner and the invites went out. I can’t recall all who attended but I know we ended up with around 12.
Leading up to the big day, we decorated the house, planned the menu and my wife decided to create an Easter-style name card for each place setting. Her idea was to take an egg and decorate it to look like the person who would sit at that seat at the table. For my soccer playing nephew, we made a face, drew on his color of hair and drew on some checkered soccer shorts. Every attendee had their resemblance drawn (poorly) on an egg. We created hats for a few or added colored yarn for hair. When the day came, we placed an egg at each seat (sitting up in the upturned cap to a soda bottle) and the attendees had fun finding both their own and looking at others as well.
My wife’s grandmother, in particular, loved her egg. Her’s was decorated in somewhat of a costume, like a “flapper” from the 20’s. She repeatedly thanked us for it and at the end of the meal decided to take it home. It is now ten years later and that egg is still in her house on display! As it sits it is fine but I fear the day if it ever gets cracked!
It is guaranteed that these eggs won’t last 10 minutes, let alone 10 years.
Not too many ingredients.
Hard boil the eggs.
Making the breadcrumbs.
I think quick cooling the eggs make them easier to peel.
Mixing the yolks and other ingredients.
Ready for the oven.
These are great little bites and a nice variation over the standard devilled eggs.
French style stuffed eggs
Makes: 16 servings (serving size: 1 egg half)
- 8 large eggs
- 1/3 cup minced reduced-fat ham (I used diced prosciutto)
- 1 tablespoon minced green onions
- 1 tablespoon minced parsley
- 1 tablespoon low-fat mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon chopped fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 (1-ounce) slices white bread, torn into large pieces
- Cooking spray
- Fresh thyme leaves (optional)
Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.
Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.
Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.
Calories from fat: 38%
Saturated fat: 0.5g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.2g