Eggs à la bonne femme
A classic stuffed egg recipe featuring a savory vegetable filling. Half the eggs are filled with a creamy herb-vegetable mixture, while the other half are tinted a vibrant red with beetroot, creating a beautiful alternating display on a bed of parsley.
Ingredients
- 6 large Eggs
- 1 tbsp Butter
- 1 tbsp Carrot, boiled and finely chopped
- 1 tbsp Turnip, boiled and finely chopped
- 1 tbsp Celery, boiled and finely chopped
- 1 tbsp Beetroot, boiled and finely chopped
- 0.25 tsp White pepper
- 0.25 tsp Salt
- 1 pinch Ground nutmeg
- 1 tsp Lemon juice
- 1 bunch Fresh parsley, chopped
Instructions
- 1Ensure the carrot, turnip, celery, and beetroot are boiled until tender. Allow them to cool completely, then chop them very finely. Keep the beetroot separate from the other vegetables to prevent staining.
- 2Place eggs in a pot of cold water. Bring to a boil and cook for 10-12 minutes until hard-boiled. Drain and rinse under cold water to stop cooking, but peel them while they are still warm.
- 3Cut the warm eggs in half lengthwise. Carefully remove the yolks and place them into a mixing bowl. Set the white halves (cups) aside on a plate.
- 4While the yolks are still hot, mash them thoroughly. Add the butter (it will melt into the hot yolks), chopped carrot, turnip, and celery. Season with salt, white pepper, nutmeg, and lemon juice. Mix well until combined.
- 5Take half of the egg white cups (6 halves) and fill them with the current yellowish mixture while it is still moist. Smooth the tops.
- 6Add the chopped beetroot to the remaining yolk mixture in the bowl. Stir well until the mixture turns a bright red color.
- 7Fill the remaining 6 egg white cups with the red beetroot mixture.
- 8Arrange a bed of fresh parsley on a serving dish. Place the eggs on the parsley, alternating between the yellow and red filled eggs for contrast. Optionally, sprinkle any leftover chopped egg white or beetroot over the parsley as garnish.