Hard boiled eggs are an amazing snack and make for great summer picnic food.
And when they’re stuffed, they make an elegant addition to any dinner party. Whenever the Clean chefs make a variation of stuffed hard boiled eggs, they’re gone in a flash! Try one, or all, of the three filling options we’ve shared: a spread from Recipes, pesto from our blog archives and a brand new recipe below.
For Gut and Refresh
Serving size: depends on how many you want to make, i.e. eggs used. The spreads make quite a lot, so even if you are making a lot of eggs, you may end up with extra of those, perfect for other uses. We would suggest using around 12-18 eggs if you make all three spreads below. For one or two fillings or if you want to have extra of the spreads, make 6-8. It’s a pretty versatile recipe either way.
Hard Boiled Eggs
Ingredients
pastured eggs (approximately 12, or however many you want to make)
cold water
Directions
Place the eggs in a heavy bottomed pot and cover by 1 inch with cold water.
Turn the heat on high and bring the water to a boil.
Allow the water to boil for 45 seconds to 1 minutes then remove from heat and cover.
Let stand for 5 minutes.
If you want the eggs a touch undercooked, let rest for only 3 minutes.
When the time is up, pour out the hot liquid then run cold water over them until the eggs cool down.
Peel and use however you like, eating as is, making these stuffed eggs or egg salad; storing extras in the fridge for 4-5 days.
Muhumarra
Ingredients
2 roasted red peppers
1 1/2 cups raw walnuts, halves and pieces
2 cloves garlic, chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup fresh lemon juice
optional: 2 1/2 tablespoons pomegranate molasses (if you can find it sugar free, and omit entirely if you’re on Gut)
2 tablespoons of very high quality olive oil
sea salt, to taste
Directions
Roast the walnuts in a preheated 350°F oven for 8-10 minutes, or until golden brown. Remove from the oven and allow to cool.
Once cooled, place the spices along with the walnuts and peppers into a food processor and pulse to grind.
Scrape the sides with a rubber spatula then add the liquid ingredients and blend until thick and creamy.
Taste and season with sea salt (or anything extra) if you like.
Use within 3-4 days.
Black Olive Tapenade
Find this yummy recipe in Recipes on page 120
Herb Pesto on the blog
Directions for Stuffed Eggs
Place the eggs in a heavy bottomed pot and cover by 1 inch with cold water.
Turn the heat on high and bring the water to a boil.
Allow the water to boil for 45 seconds to 1 minutes then remove from heat and cover.
Let stand for 5 minutes.
If you want the eggs a touch undercooked, let rest for only 3 minutes.
When the time is up, pour out the hot liquid then run cold water over them until the eggs cool down.
Peel and use however you like, eating as is, making these stuffed eggs or egg salad; storing extras in the fridge for 4-5 days.
If the eggs are challenging to pep, I usually run them under cold water while peeling, this seems to help. But oddly enough, older eggs are easier to peel then fresh ones, so if you raise your own chickens, be mindful of that. Use the older ones for hard boiled eggs.
Once the eggs are peeled, slice and half and spread some of the dips over the top of each egg and enjoy.
Recipe//Frank Giglio
Photography//Jenny Nelson
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