The 80’s called… it wants its entree back!

Last night was a special occasion here in our house, so to celebrate I stuffed eggs! Yes, that’s right. We really know how to party.

My husband has a particular (peculiar) love of very retro food. Custard squares, asparagus rolls, club sandwiches… all the sort of stuff you’d find in what I call an ‘old lady tea room’. You know the kind of place – sausage rolls, shabby decor with plenty of crocheted doilies, tea by the gallon.

But there’s something quite comforting about food that’s gone out of fashion. It’s the kind of food you ate growing up, seeing it again takes you back in time to when you were young and carefree… who wouldn’t want to feel like that? Stuffed eggs just scream fancy 80’s dinner party to me – I’m not entirely sure if that’s what smart and cultured people were eating back then, but if my old cookbooks are anything to go by, it was probably on menus everywhere.

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To make my eggs, I hard boiled them then ever so carefully shelled them. I didn’t know this for a very long time, but ever since we’ve had chickens (and fresh eggs) and I hard boil their eggs I’ve noticed it’s particularly hard to peel fresh eggs, the whites just don’t hold together. The older the eggs are, the easier they are to peel – the shells just come right off. Which is kind of funny… because for many years I’ve discarded eggs that were really hard to peel, thinking they were old! PRO TIP

I halved the eggs, scooped out the middle and mashed the cooked yolk with diced cornichons, capers, some chopped parsley and chives, and a few tablespoons of good mayonnaise, a dash of white wine vinegar, and a half teaspoon of mustard. And a pinch of salt, and plenty of fresh black ground pepper.

I would have piped the egg mix back into the whites with a fancy nozzle (just like they would have in the 80s) but I hadn’t chopped the cornichons up quite as finely as I should have – they would have blocked the nozzle. So I just stuck it all into a small zip lock plastic bag, with a corner cut off, and piped it back in that way. Not quite as pretty, but still good!

P1020485A little dust of sumac on the top, and they were ready to eat! And as an endorsement of just how good they tasted… my daughter, who normally runs away at the sight and smell of egg, happily polished off three of them.

 

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