Périgord-Style Stuffed Eggs

  • Serves

    serves 4

By SAVEUR Editors

Published on March 18, 2002

Serve these eggs as an hors d'oeuvre, a first course, or with a salad for an easy lunch. Goose or duck fat will lend them a particularly southwestern French flavor.


  • 4 hard-cooked eggs, peeled and halved lengthwise
  • 2 tbsp. coarsely chopped smoked ham
  • 2 tbsp. walnut oil
  • 1 tsp. finely chopped fresh thyme
  • 1 tsp. finely chopped fresh rosemary
  • 1 tsp. finely chopped fresh parsley
  • Salt and freshly ground black pepper
  • 2 tbsp. goose or duck fat, or vegetable oil
  • 1 egg white, beaten until frothy


Step 1

Remove yolks from hard-cooked eggs and place them in a small bowl. Mash yolks with a fork, stir in ham, walnut oil, thyme, rosemary, and parsley, then season to taste with salt and pepper. Spoon yolk mixture into hard-cooked whites, rounding and smoothing mixture as you go.

Step 2

Heat fat or oil in a large nonstick skillet over medium-high heat. Dip stuffed eggs into beaten egg white, then place in pan, stuffed side down, and fry, turning once, until lightly browned, about 1 minute. Drain on paper towels, transfer to a platter, and serve.

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