A Recipe for Stuffed Eggs, Tasha Tudor Style
Let's Make Stuffed Eggs Tasha Tudor Style -- Very Simple, VERY Easy, and Really Tasty
Tasha Tudor is an American icon -- a great storyteller as well as an excellent keeper of the home. She really enjoys cooking and, when I found her book at the library, I had to try some of her recipes.
Now, I'm not much of a cook, but these simple stuffed eggs (referred to by many as "deviled eggs") with a special ingredient came out great and weren't around for long.
Stuffed eggs are always a safe bet for pot-luck meals and parties.
Gather the Ingredients for Your Stuffed Eggs
It's a short list....
- 12 Eggs
- 1 cup Mayonnaise
- 4 Tbsp French Dressing (recipe for homemade dressing below) <--This is that "special ingredient" I was referring to.
- 2 to 3 garlic cloves, minced
Preparing the Eggs - Boil, Drain, Cut
And just in case I need to spell it out....
- Boil the eggs gently, about 20 minutes
- Drain, run cold water over them
- Peel the eggs
- Cut eggs in half lengthwise
Come on, I KNOW you can do it!
Behold, the lovely egg yolks!
Prepare the Yolks - Smoosh 'em up
But ... how DOES one smoosh, you ask?
- Put the yolks in a large bowl
- Set aside the halved egg whites on a plate
- Smash the yolks with a fork
- Add salt and pepper along with the mayonnaise and French dressing and mix well
Recipe for Homemade French Dressing for the Stuffed Egg Yolk Mixture
1/2c Olive Oil
1/8c Cider Vinegar
1 sm Yellow onion, peeled
3 Cloves garlic, peeled
3 TBS ketchup
1 Teasp. sugar, salt and pepper
1 TBS dry mustard
Few drops of Tabasco
Few drops of Worcestershire
(But don't chop the herbs!)
Now Fill the Egg Whites
After you have mixed the yolks and French dressing until light and fluffy, you will need to scoop this mixture into the egg white halves.
Sprinkle with paprika and oila! You have Tasha Tudor's stuffed eggs.
More Variations of Stuffed Eggs (a/k/a Deviled Eggs): These recipes contain interesting and delicious twists on an old favorite....
- Deviled Eggs with Smoked Salmon and Cream Cheese
- Crab Salad Stuffed Eggs
With crab meat, fat-free Greek-style yogurt, radishes, celery, dry mustard, and lemon juice
- Bacon Deviled Eggs
With bacon, mayo, green onions and mustard
- Lemon-Dill Chicken Salad-Stuff Eggs
With chicken breast, green onions, mayonnaise, dill and parsley
- French-Style Stuffed Eggs
With reduced-fat ham, green onions, parsley, low-fat mayo, mustard, thyme and white bread
- Shrimp Stuffed Eggs
A recipe from Paula Dean from the Food Network
Keeping the Home with Tasha Tudor
For more tips and ideas from Tasha Tudor, check out this lovely book.
This keepsake cookbook combines 50 of Tasha's original watercolor paintings and pen-and-ink drawings with family recipes, some that were passed down through generations and some that she made up herself for her own kids and grandkids.