The Galli Family's Traditional Easter Recipe, taken from The Eastern Junior League Cookbook. This recipe was submitted by The Junior League of Greater Utica, New York. Don't mind the calories, now. . . .I usually wind up doubling this. Also, I mix the egg-stuffing ingredients in the food processor. Very easy. If you want the entire mix not to get greenish, add the chopped herbs afterwards. If you like green eggs and ham, keep the herbs in there from the beginning! Also, a tip: to avoid difficult egg peeling, buy your eggs a week or two beforehand. It's those fresh eggs that are hard to peel!
Ingredients:
9 eggs
3 T heavy cream
1 8 oz. package cream cheese, softened
3 T chopped chives
2 T chopped fresh parsley
1/2 t salt
1/4 t white pepper
dash nutmeg
SAUCE
1/2 c butter
1/4 c flour
1 1/2 c hot milk
1/2 t salt
1/4 t white pepper
2 T heavy cream
Directions:
Put eggs in cold water, bring to a boil, and simmer for 10 minutes (better to time according to your altitude for hard boiled eggs). Plunge (I like that) into cold water and cool. Peel eggs, slice lengthwise, and remove yolks. Arrange whites in a buttered bake-and-serve dish.
Mash yolks with cream, cheese, herbs, and spices. Mix thoroughly and stuff eggs. Any extra filling may be mixed into the sauce.
For Sauce: Melt butter, stir in flour, and cook for 3-4 minutes, being careful not to brown the flour. Add milk all at once, stirring constantly. Cook 3 minutes to thoroughly cook flour. Add salt and pepper, then stir in the heavy cream.
Pour sauce over eggs and bake at 375 degrees for 10 minutes.
6 Servings
