Here’s another example of a breakfast style dish that can be served as a different meal. I love preparing these fun stuffed eggs for appetizers but they work just as well for breakfast or a snack. While stuffed eggs are usually served warm in France, this tasty dish is just as yummy cold too. So feel free to make them the night before and refrigerate them.
I’m afraid that I really changed the Cooking Light recipe by not making it quite so light! I added bacon instead of low fat ham and added 2 more tablespoons of mayo (and regular mayo, not light). You can lighten it up if you like but why spoil this perfection?
French-Style Stuffed Eggs
Recipe adapted from Cooking Light Magazine
- 8 large eggs
- 1/3 cup cooked diced bacon
- 2 tablespoons minced green onions
- 1 tablespoon minced flat parsley
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon chopped fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 ounces Panko bread crumbs
- 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 11-12 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.
Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.
Preheat broiler.
Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.
