We are generally used to the world of deviled eggs being geared towards Cold Kitchenwith preparations such as those filled with tuna, tomato and the egg itself, but we assure you that you will love this version.
We are going to make a farce based on minced beefBut you can also make them with Serrano, Iberian or cooked ham, with bacon, tuna or other canned fish and make them hot, with grated cheese or with whatever filling you want.
In fact, you can also take advantage of the situation and make some stuffed eggs au gratinuse the Thermomix to make the bechamel or, if you are not convinced to eat them warm, make them some eggs stuffed with cold bechamel.
The options are as many as you like, so dare with the version that most convinces you because the result is worth it.
Cook the eggs for 10 minutes in boiling water, cool them, peel and cut in half, reserving the yolks for the filling.
Then we start the bechamel, which can hold hot until we assemble the eggs. To do this, melt the butter over medium heat and add the flour.
Cook the whole over medium heat for three minutes. Let’s pour the hot milk in one go while stir vigorously with the rods to prevent lumps from coming out.
we cook to medium-low heat for five minutes, add the salt, black pepper and nutmeg to taste.
Reserve hot covered with film to assemble the eggs.
Finally, we leave the stuffing. So, in a low saucepan, brown the minced meat well and remove. In the same pan, poach the minced shallot brunoise for 10 minutes, add the brunoised shitake and cook for another five minutes all together.
We wet with the alcohols, let evaporate and we integrate the meat, the crumbled yolks and the bechamel to bind the filling, stirring well and adding a pinch of salt and pepper.
Finally, we fill the eggs and Napamos with bechamelgratin in the oven with grated cheese on top if you like, until golden and melted.
With what to accompany the stuffed eggs with bechamel and meat
Due to the type of filling and the bechamel, these stuffed eggs could enter the second course world or, if they are an appetizer, only with a couple of half eggs per person. In any case, the appetizer concept can be maintained with some anchovies in vinegar, a potato salad or a simple marinated dogfish.
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