The Richmond Register

Lifestyles & Community

January 16, 2013

The incredible egg

Table Talk

RICHMOND — One of the most popular items at pot lucks and picnics is the all-famous stuffed egg. I researched the background for the beginning of this dish and found that it probably originated in 1786 in Great Britain. Only the rich and famous could afford such a luxury back then.

I am sending you several variations of the use of eggs in different forms.

Angelic deviled eggs


6 large eggs  

1/4 cup of cottage cheese

3 tbsp ranch dressing

2 tsp Dijon mustard

1 tbsp pimento peppers, well-drained and diced

4 cups of cold water, divided

2 tbsp minced chives (optional)


Place eggs in medium saucepan. Add water until eggs are completely covered. Bring to a boil, uncovered over medium heat.

Remove from heat, cover and allow to stand for 15 minutes.

Drain hot water from saucepan, add cold water to cool eggs.

Drain water from saucepan, remove and discard egg shells.

Cut eggs in half lengthwise and remove yolks, reserving 3 yolk halves. Discard remaining yokes or save for later use.

Place sliced egg whites on serving platter, cut side up. Cover egg whites with plastic wrap and place in refrigerator while preparing filling.

In food processor, combine cottage cheese, dressing, mustard and reserved egg yolk halves. Process until mixture is smooth.

In small bowl, place cottage cheese mixture and blend in chives and pimiento. Spoon mixture into egg white halves, cover and chill at least one hour.

Note: If food processor is unavailable,you may place ingredients in mixing bowl and mash with a fork until well blended.

I had never thought to use cottage cheese in this type of dish but after trying it, I think it made the dish so much better. It certainly boosted up the protein.

When I came to Kentucky, the first thing I was aware of was pickled bologna in a  jar on the shelf of Kenneth Conn’s grocery store. Beside it was a large jar of pickled eggs. I asked him one day how does one get the eggs so red. He told me to place the eggs in beet juice, and in about a week, I would have this great dish.

It was about two years later that I finally gave in and told him I just could not get those eggs to turn red like his. I figured he must add food coloring. No, the trick was that he PEELED THE EGGS. Sorry about my luck, but now I do it the right way.

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