Stuffed Eggs Supreme
Stuffed Eggs Supreme features hard-boiled eggs filled with a rich, creamy mushroom and cheese sauce, perfect for elegant appetizers or brunch gatherings with sophisticated flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a small skillet, cook chopped mushrooms with chopped tarragon leaves in 2 tablespoons of oleo until all liquid evaporates.
- Melt 4 tablespoons of oleo in a saucepan.
- Blend in flour, salt, and pepper; cook, stirring, for 1 minute.
- Add light cream; cook, stirring, until mixture boils and thickens slightly.
- Remove from heat.
- Add grated Swiss cheese and 2 tablespoons of grated Parmesan cheese; stir until cheese melts.
- Cut hard-cooked eggs in half and remove yolks.
- Fill egg whites with the mushroom and cheese sauce.
- Sprinkle with soft bread crumbs.
- Bake in the preheated oven until heated through and golden on top, about 10 minutes.
Tips & Substitutions
For a richer flavor, sauté the mushrooms longer until they are well browned. You can substitute the Swiss cheese with Gruyère or Emmental for a different taste. If you want a lighter version, use low-fat cream and reduce the amount of oleo. Consider adding some sautéed spinach for added nutrition and color.
Serving Suggestions
These stuffed eggs are a delightful appetizer or light entrée and pair beautifully with a fresh salad or crusty bread. For a complete meal, serve alongside roasted vegetables or a warm side like Cottage Cheese Puff Dinner Rolls. Garnish with fresh herbs for added flavor and presentation.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving, as this can make the egg whites tough.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Eggs Supreme contains roughly 818 calories, with 52g protein, 93g carbohydrates, and 34g fat. It is an excellent source of iron (194% of the Daily Value), calcium (149% of the Daily Value), and protein (104% of the Daily Value). Note that it is relatively high in sodium, at 531mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed eggs ahead of time?
Yes, you can prepare the filling and stuff the eggs a day in advance. Just keep them covered in the fridge until you're ready to bake them. This allows the flavors to meld and makes serving easier on the day of your event.
What can I use instead of tarragon?
If you don't have tarragon, dill or parsley can be used as a substitute. Both herbs will impart a different flavor profile but will complement the mushrooms and cheese well. Experiment with the herbs you have on hand to find your preferred taste.
Can I freeze stuffed eggs?
Freezing stuffed eggs is not recommended, as the texture of the eggs may change once thawed. However, you can freeze the mushroom and cheese filling separately and assemble the eggs fresh when you're ready to serve. This will ensure optimal taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).