I’ve said this on the record many, many times before – I hate eggs. The thought of them completely grosses me out. So, I basically never make anything egg-related for my family. Sometimes I can kind of mask the egginess if I add the right ingredients (see here and here…these are great if you’re not a huge egg fan!). But if I can taste or feel the texture of an egg, sorry – it’s not happening.
This dish will probably go down as the one of the only boiled egg dishes I’ve ever made. It will also go down as the only recipe I’ve ever put on the blog that I haven’t sampled myself. But, my trusty egg-loving taste tester (aka Noah) said these were delicious, so I’m going to trust him! 😉
We had Bunco Buns for dinner a few days after Easter (yes, I’m just now getting around to putting this post together!). We also happened to have a few leftover hard-boiled eggs (I wonder why? 🤔), so the two were combined for a tasty (if you like eggs) side dish.
On to the recipe…
- 7 boiled eggs
- ¼ cup, melted butter
- 1 tbsp poppy seeds
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- ¼ cup finely chopped ham
- ¼ cup shredded cheddar cheese
- Slice the boiled eggs in half lengthwise. Scoop the cooked yolk into a medium-sized bowl.Smash the yolks into a smooth consistency.
- Add butter, poppy seeds, mustard, Worcestershire sauce, ham, and cheese and mix well.
- Pipe the mixture back into the egg whites, filling past the top of the egg.
- Chill for 30 minutes and serve.
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