Stuffed Eggs, in a French Style

While browsing through Ouverture de Cuisine, I found another recipe for stuffed eggs and decided to add it to the menu with the stuffed cabbages. I substituted the raw egg yolks for mayonnaise for a smoother, creamier consistency, and skipped the sweet and sour sauce.

As an aside, as I look at this transcription, I realize that there’s not much more I can add to or otherwise modernize here; stuffed/deviled eggs don’t get much easier than this. I always make egg-filling to taste, so the best I can advise is to have fun!

To make stuffed eggs.

Make to boil eggs hard, & cut them in two pieces: then take the yolks out of both sides, & chop very finely with parsley, marjoram, a little salt, & put therein the yolks of raw eggs, chop it well together: then refill the whites with this: afterwards frying them in butter, then make a little batter thereon, that is sweet & sour, & serve so.

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