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Ingredients
- 8 hard cooked eggs
- 1/4 cup sour cream
- 11 Tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 Tbsp butter
- 1 Tbsp Dijon Mustard
- 2 Tbsp flour
- 1/2 cup chicken broth
- 1/2 cup half and half
- 1/2 cup shredded Swiss Cheese
- Basil to taste
- Parsley for garnish
Details
Servings 4
Preparation
Step 1
Halve eggs and put yolks in small bowl; arrange whites in a shallow baking dish. Mash eggs with sour cream, lemon juice, 1 tsp mustard, salt and pepper. Beat until smooth. Fill egg whites with yolk mixture. Heat butter in saucepan. Stir in flour and cook for 30 seconds over high heat. slowly stir in chicken broth and half and half, cook, stirring until smooth and thickened. Stir in 1 tsp mustard, basil and half of the cheese. pour sauce over stuffed eggs. Top with remaining cheese. dish may be prepared to this point, refrigerated, then baked just before serving. Bake at 375 degrees until cheese is melted and sauce bubbles. (about 15 minutes). If refrigerated, add 5 minutes to baking time. Garnish with parsley.
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