Eastern European Stuffed Eggs

“A quick and easy recipe from The Vegetarian Passport by Linda Woolven. Suitable for potlucks and picnics. Time to make does not include refrigeration time.”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Optional step:.
  2. Saute finely chopped onion in the optional oil until tender and soft.
  3. Main directions:.
  4. Carefully remove egg yolks and place in a small bowl.
  5. Mash yolk well and add remaining ingredients, mixing thoroughly.
  6. Stuff each egg white with mixture and chill.

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