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Egg Tuesday – Stuffing Deviled Eggs

November 23, 2010

Happy Tuesday and Happy Holidays!!!

I love this time of year. The next six weeks is about cooking, eating and enjoying the ones you love!! (Kind of like all year but more of it!)

If you’re looking for an easy, crowd pleasing appetizer, check out my twist on classic deviled eggs – stuffing deviled eggs – in the video below.

Stuffing Deviled Eggs

7 hard-cooked eggs

3 oz. chorizo or sausage meat of your choice

1 TB sour cream

4 cups of day-old / dry bread

2 Tb extra virgin olive oil

3 cloves of garlic

½ C flat leaf parsley

Pinch of salt

Separate the hard-cooked yolks for the whites. Cut a small slice of white off of the bottom of each egg so they sit flat on a serving plate. Place the yolks in a bowl.

Place chorizo meat in a non-stick skillet over medium heat and cook until golden and cooked through. Transfer to the bowl with the yolks. Add the sour cream and mix thoroughly with a fork.

In a food processor add the bread, olive oil, garlic, parsley, and salt. Pulse chop into you have roughly ½” cubes of bread. Lay bread out on a foil-lined sheet pan and broil until golden (stir a couple times while cooking, takes just a couple minutes).

Fill egg whites with the yolk mixture. Top with the stuffing mixture. Drizzle with a touch more olive oil and sprinkle with paprika (optional) and serve.

Feed the hungry this holiday season by making a pledge (no cost) to eat good. Do good every day.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!

7 Comments leave one →
  1. November 23, 2010 9:11 am

    Neat recipe. Cool way to incorporate holiday meal leftovers, but also give a new vibe to it. Curious what kind of Chorizo that was so not so greasy.

    • Jeffrey Saad permalink*
      November 27, 2010 1:01 pm

      Thanks dg! I just made my own chorizo. check out the recent blog post. Enjoy the recipe and have a great holiday!! check out my show Tuesday, United Tastes of America on Cooking Channel. Best!

  2. ConcernedFoodie permalink
    November 23, 2010 12:26 pm

    I agree. Never used chorizo with deviled eggs, just with breakfast sometimes. Have you ever tried pasteurized eggs? I use them all the time, especially now they would be useful during the holiday season. Im always in the kitchen baking, cooking, and I know that I am using a product that I don’t have to worry about, especially with these recent egg recalls.

    • Jeffrey Saad permalink*
      November 27, 2010 12:56 pm

      Thanks for your comments and for checking it out! I have used pasteurized eggs. For scrambles and omelets I prefer fresh. I haven’t tried for baking? Take care and happy holidays!

  3. dishbytrish permalink
    November 23, 2010 2:50 pm

    Sounds delicious and pretty easy to make. A nice variation from traditional deviled eggs. Thanks for sharing. Happy Thanksgiving!

    • Jeffrey Saad permalink*
      November 27, 2010 12:54 pm

      my pleasure Trish! Enjoy! It was an awesome couple of days of friends, family and delicious food and wine. Take care. J

  4. November 24, 2010 9:20 am

    Thanks for this stuffed deviled eggs recipe. They sound great!

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