Let's Make Stuffed Eggs Tasha Tudor Style -- Very Simple, VERY Easy, and Really Tasty
Tasha Tudor is an American icon -- a great storyteller as well as an excellent keeper of the home. She really enjoys cooking and, when I found her book at the library, I had to try some of her recipes.
Now, I'm not much of a cook, but these simple stuffed eggs (referred to by many as "deviled eggs") with a special ingredient came out great and weren't around for long.
Stuffed eggs are always a safe bet for pot-luck meals and parties.
Gather the Ingredients for Your Stuffed Eggs
It's a short list....
- 12 Eggs
- 1 cup Mayonnaise
- 4 Tbsp French Dressing (recipe for homemade dressing below) <--This is that "special ingredient" I was referring to.
- 2 to 3 garlic cloves, minced
Preparing the Eggs - Boil, Drain, Cut
And just in case I need to spell it out....
- Boil the eggs gently, about 20 minutes
- Drain, run cold water over them
- Peel the eggs
- Cut eggs in half lengthwise
Come on, I KNOW you can do it!
Behold, the lovely egg yolks!
Prepare the Yolks - Smoosh 'em up
But ... how DOES one smoosh, you ask?
- Put the yolks in a large bowl
- Set aside the halved egg whites on a plate
- Smash the yolks with a fork
- Add salt and pepper along with the mayonnaise and French dressing and mix well
Now Fill the Egg Whites
After you have mixed the yolks and French dressing until light and fluffy, you will need to scoop this mixture into the egg white halves.
Sprinkle with paprika and oila! You have Tasha Tudor's stuffed eggs.
More Variations of Stuffed Eggs (a/k/a Deviled Eggs): These recipes contain interesting and delicious twists on an old favorite....
- Deviled Eggs with Smoked Salmon and Cream Cheese
- Crab Salad Stuffed Eggs
With crab meat, fat-free Greek-style yogurt, radishes, celery, dry mustard, and lemon juice
- Bacon Deviled Eggs
With bacon, mayo, green onions and mustard
- Lemon-Dill Chicken Salad-Stuff Eggs
With chicken breast, green onions, mayonnaise, dill and parsley
- French-Style Stuffed Eggs
With reduced-fat ham, green onions, parsley, low-fat mayo, mustard, thyme and white bread
- Shrimp Stuffed Eggs
A recipe from Paula Dean from the Food Network
Keeping the Home with Tasha Tudor
For more tips and ideas from Tasha Tudor, check out this lovely book.
This keepsake cookbook combines 50 of Tasha's original watercolor paintings and pen-and-ink drawings with family recipes, some that were passed down through generations and some that she made up herself for her own kids and grandkids.
Have You Ever Made Stuffed Eggs? Also known by many as "Deviled Eggs"
Edith Rose from Canada on June 29, 2014:
I make Deviled Eggs for special occasions, including our July 1/14 celebration family get together.
anonymous on April 11, 2013:
We don't eat many eggs anymore but I always make deviled eggs for special occasions.
nasph lm on November 18, 2012:
Yeah, love 'em.
Pam Irie from Land of Aloha on September 01, 2012:
Yes. Absolutely love them for family gatherings. :)
Magda2012 on August 05, 2012:
Seems delicious, I will try it.
OrganicMom247 on June 27, 2012:
These recipe sounds less complicated than other Deviled egg recipes.
AJ from Australia on May 26, 2012:
These look delicious and I would also like to try the crab salad stuffed eggs - yumbo. Blessings and congratulations for being featured in the Summer Foods selection.
Blackspaniel1 on May 25, 2012:
clouda9 lm on May 24, 2012:
Come on over we have dozens of farm-fresh eggs just waiting to be prepared into these taste-sensational stuffed eggs. :) Congrats on your Summer Festival of Food monsterboard feature!
julieannbrady on May 24, 2012:
Gosh, I've never referred to these as stuffed eggs, but deviled eggs ... I could eat a dozen of these! Delish.
KateHonebrink on May 23, 2012:
I have made deviled eggs, but your recipe sounds fabulous! Congrats on being featured on the summer festival of food monsterboard!!
Virginia Allain from Central Florida on May 18, 2012:
I'm a great admirer of Tasha Tudor's art and her books. This recipe sounds great too. I inherited a stack of deviled egg plates from my mother-in-law, so I should use them.
Bonfire Designs on March 19, 2012:
I love hard boiled eggs too! Deviled eggs are the best love your lens.
capriliz lm on November 09, 2010:
I have always called these deviled eggs, also. But somehow your term seems more fitting.
happynutritionist on September 20, 2010:
I have made these many times, call them "Deviled Eggs" though I like the word "stuffed" better:-) Have never heard of Tasha Tudor, thanks for the introduction.