Prep 10 mins
Cook 10 mins
A yummy way to fix stuffed eggs! From the Woman's Day Encyclopedia of Cooking.
Make and share this Avga Gemista or Greek Stuffed Eggs recipe from Food.com.
- Cut the eggs into halves crosswise.
- Remove the yolks.
- Cut a thin slice from the bottom of each egg-white so it can stand upright.
- Add next 7 ingredients to the yolks.
- Beat smooth.
- Spoon into the egg-white shells, forming a small mound on each.
- Decorate each with a caper.
- Makes 12 servings.
Very flavourful stuffed egg recipe. I substituted fresh dill for the parsley as I wanted a more assertive herb (and dill works very well with all the other ingredients). Be prepared for a pink-stuffed egg. The beet turns the mayonnaise the wildest shade of pink and these eggs will definitely attract attention. I did add just a dash of sugar to the mayo too. BTW, the caper at the end is not just decorative, it provides a great burst of pungent saltiness.
How Yummy! Tonight we served these with a Greek themes dinner (for guests) and everyone loved it, even a guest who has never liked "devilled eggs." Not only are they very tasty--they are beautiful! The color combination of the red stuffing and the green capers is eye-catching. One caution. Make certain your hands are not "stained" by the beets when you handle the "whites" as you are stuffing them. The white stains easily; if they are NOT stained, the contast between the "white" cases and the bright pink stuffing is stunning. I made these ahead of time (in the AM) and served them at night. Very good, will make again and again, especially at Christmas as an appetizer (red/green color scheme).
Gorgeous version of stuffed eggs. Made for Zaar World Tour and my daughters' house-warming party. They disappeared quickly.