Charlotte’s Stuffed Eggs

By Yankee Magazine

Sep 18 2007

Photo for legacy recipe 11450
Photo Credit : Aimee Seavey

Stuffed eggs are always popular. If preparing for a crowd, you might want to triple the number of eggs and make up all three alternative additions.


Makes 16 halves.


8 hard-boiled eggs
1 teaspoon dry mustard
1 teaspoon vinegar
3 to 4 tablespoons mayonnaise
Salt and pepper to taste
Paprika and chopped chives, for garnish (optional)


Slice hard-boiled eggs in half lengthwise. Remove yolks into a bowl and crumble with a fork. Mix dry mustard and vinegar to form a paste, then add to egg yolks along with mayonnaise, salt, and pepper. Add either celery, bacon, or ham. Stir together with a fork and mound into egg whites. If desired, garnish with a little paprika and chopped chives.

Alternate Additions:


1 medium stalk celery, finely chopped
3 slices crisp bacon, crumbled
1/3 cup finely chopped ham