This will be the first time I am attempting any recipe that requires stuffing an egg. Eggs don’t particularly appeal to me much ever since I’ve discovered my allergy to them. I know…sad isn’t it? Eat too many at one seating and I break out in a terribly itchy rash 😦 Aside from that, I still need a little getting used to when shelling hard boiled eggs. Seriously, it’s fascinating how something that smells so funky can taste so good with a little seasoning here and there.
P.S: Those with cholesterol on the high side, go light on the eggs yea? 😉
Ingredients – Stuffed Eggs
6 Hard-Boiled Eggs, shelled & cut lengthwise; separate yolks from the whites
½ Cup Canned Boneless Salmon, flaked
3 Tbsp Tomato Paste
⅛ Tsp Ground Black Pepper
2 Tsp Parsley, finely chopped
Cooking Instructions – Stuffed Eggs
1. Combine salmon, tomato paste, egg yolks, salt, pepper, and parsley together.
2. Stuff egg whites with salmon mixture, creating a slight mound.
3. Refrigerate until serving time.
Ingredients – White Sauce
1 Tbsp Butter
2 Tbsp Plain Flour
Ground Black Pepper
Cooking Instructions – White Sauce
1. Warm milk over low heat but do not boil.
2. Melt butter in another pan and stir in the flour.
3. Cook gently over low heat for 1-2min to make a roux; do not let it brown.
4. Remove roux from the heat and gradually pour in warmed milk, stirring constantly to make a smooth sauce.
5. Return to the heat and bring to boil, stirring constantly.
6. Simmer gently for 3-4min and season with salt and ground black pepper.
- For a thicker coating sauce, increase the amount of flour to 50g and the butter to 50g.
- If you are not using a non-stick pan, use a small whisk to incorporate the flour and milk smoothly.