10 hard-boiled eggs
1 small piece or 3 slices of white bread
1/2 cup milk
6 tablespoons unsalted butter or margarine at room temperature
1 tablespoon mustard
1 tablespoon chopped pickle relish
Salt and black pepper to taste
For the dough:
2 cups all-purpose flour
1 cup unsalted butter or margarine or vegetable shortening
1/2 cup plain yogurt or sour milk
1 egg, whole
For the tartar sauce:
3 egg yolks
3/4 cup heavy cream or half-and-half
1/4 teaspoon salt
1/2 teaspoon paprika
1 tablespoon mustard
1 tablespoon freshly squeezed lemon juice
1 dash white pepper
2 tablespoons olive oil
1/4 cup heavy cream or half-and-half
1/4 cup dry white wine
10 hard-boiled eggs
1 small piece or 3 slices of white bread
1/2 cup milk
6 tablespoons unsalted butter or margarine at room temperature
1 tablespoon mustard
1 tablespoon chopped pickle relish
Salt and black pepper to taste
For the dough:
2 cups all-purpose flour
1 cup unsalted butter or margarine or vegetable shortening
1/2 cup plain yogurt or sour milk
1 egg, whole
For the tartar sauce:
3 egg yolks
3/4 cup heavy cream or half-and-half
1/4 teaspoon salt
1/2 teaspoon paprika
1 tablespoon mustard
1 tablespoon freshly squeezed lemon juice
1 dash white pepper
2 tablespoons olive oil
1/4 cup heavy cream or half-and-half
1/4 cup dry white wine
Cook 10 eggs, hard-boiled
Prepare the dough: combine flour and butter or margarine until it forms a crumbly mixture
Add plain yogurt or sour milk and salt
Work the dough quickly with your hands until smooth
Form the dough into a ball, cover it, and refrigerate while preparing the eggs
Cut a small opening in each egg, just large enough to remove the yolk
Soak the egg white in cold water and press out excess liquid
Mix the yolks, heavy cream or half-and-half, salt, paprika, mustard, lemon juice, and white pepper until smooth
Add butter or margarine, chopped pickle relish, salt, and black pepper
Mix well
Add the separated eggs to the mixture and mix until smooth
Stuff each egg with this filling and close the opening
Bake in a moderate oven (170°C) for 15-20 minutes, or until cooked through
Prepare the tartar sauce: combine egg yolks, heavy cream or half-and-half, salt, paprika, mustard, lemon juice, and white pepper
Bring to a simmer over low heat, whisking constantly, and add olive oil, heavy cream, and dry white wine
Serve with the stuffed eggs, 10 pieces.
