Chicken Stuffed Eggs Recipe
Ingredients
| 8 hard-boiled eggs, shelled | ||
| 1 cup ground or finely minced chicken | ||
| Mushrooms | 4 Tablespoon, finely chopped | |
| Onion | 1 Tablespoon, finley minced | |
| Butter | 1 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs), made | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Halve eggs lengthwise; remove and mash yolks.
Saute chicken, mushrooms, and onion in melted butter until just tender.
Remove and mix with mashed egg yolks.
Add salt and pepper and 1/3 to 1/2 cup of white sauce as necessary to moisten mixture.
Stuff hard-boiled egg whites with chicken mixture.
Arrange eggs stuffed side up in buttered baking dish and cover with remaining white sauce.
Cover dish and bake at 375°F until heated through.
Serve on toast with Mushroom Sauce.
Garnish with parsley.
Saute chicken, mushrooms, and onion in melted butter until just tender.
Remove and mix with mashed egg yolks.
Add salt and pepper and 1/3 to 1/2 cup of white sauce as necessary to moisten mixture.
Stuff hard-boiled egg whites with chicken mixture.
Arrange eggs stuffed side up in buttered baking dish and cover with remaining white sauce.
Cover dish and bake at 375°F until heated through.
Serve on toast with Mushroom Sauce.
Garnish with parsley.
Chef
