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Stuffed Eggs with Celery Sauce

Makes 3 or 4 servings. Pennsylvania Dutch Cooking from AlansKitchen.com

Ingredients

  • 6 - hard-boiled eggs, shelled

  • 1/2 - teaspoon onion, minced

  • 1/2 - teaspoon ham, minced

  • 1/4 - teaspoon salt

  • 1/8 - teaspoon pepper

  • 1 - egg yolk, beaten

  • 1/2 - teaspoon bread crumbs

Sauce

  • 1 - cup cooked celery, diced
  • 1 - cup chicken stock
  • 1/2 - teaspoon salt
  • 1/4 - teaspoon paprika
  • 2 - tablespoons cream

Directions

  1. Slice the hard-boiled egged lengthwise and remove yolks.  In a mixing bowl, mix the yolks with onion, ham, salt, and pepper. 

  2. Stuff the egg halves, dip in the egg yolk, and stick halves back together.  Dip the whole eggs in egg yolk and then in bread crumbs. 

  3. Fry in deep fat until golden brown.  Serve with celery sauce.

  4. To make celery sauce, cook celery in chicken stock.  Add the salt and paprika, and then finally the cream. 

  5. Simmer until sauce has thickened.  Pour over the eggs.

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