Norwegian Stuffed Hard Cooked Eggs Recipes

NORWEGIAN BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Hard boil the eggs and separate the yolks. Cream the butter and hard boiled egg yolks. Beat in the sugar and add the flour vanilla extract. Mix thoroughly. Put through a cookie press or arrange by teaspoonfuls on ungreased cookie sheets.
• Bake 10 to 12 minutes, or until lightly browned.

STUFFED EGGS

Steps:

• Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel.
• Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes.
• Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

NORWEGIAN STUFFED HARD COOKED EGGS

Steps:

• Cut eggs in half, lengthwise.
• Mix together yolks, butter, ham and cheese.
• Sprinkle with dill.
• Fill eggs and serve.

NORWEGIAN STUFFED EGGS

Steps:

• Cut the eggs in half lengthwise.
• Remove the yolks and set egg whites aside.
• In a bowl, mash the yolks. Add in the chopped smoked salmon, butter, sour cream, cheese and dill; mix together well.
• Stuff the egg whites with this mixture.

STUFFED EGGS WITH CAVIAR

Steps:

• Cut a paper-thin slice off the ends of each egg and halve the eggs crosswise. Force the yolks through a sieve into a bowl and stir in the mayonnaise, the sour cream, the lemon juice, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a large decorative tip and pipe it into the egg whites, mounding it. The stuffed eggs may be made 1 day in advance and kept covered and chilled. Just before serving, top the eggs with the caviar.