ForkwiseCheese and Mustard-Seed Stuffed Eggs
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 4 hard-cooked eggs
- 2 tbsp finely grated cheese
- 1 tsp white wine vinegar
- ¼ tsp ground mustard seed
- Salt and cayenne, to taste
- 1 to 2 tbsp melted butter
Method
- Cut the eggs in half crosswise and lift out the yolks.
- Mash the yolks with the cheese, vinegar, mustard seed, salt and cayenne.
- Add just enough melted butter to make a smooth paste that holds its shape.
- Roll into balls the size of the original yolks and press back into the whites. Serve cold.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Stuffed Eggs”: rewritten in our own words with modern units and food-safety updates; untested
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