A Word From The Cook
“Stuffed Eggs Au Gratin are an all time favorite dish from my childhood. I’ve updated it with homemade béchamel sauce and spicy tabasco!”
Serving suggestion = 2 whole eggs per person (when prepared, eggs are halved, but one person can easily eat 3-4 halves).
- Recipe calls for 12 whole eggs, or serving for 6-8 people. If you're serving a big crowd or making this dish for a potluck, just double the recipe!
- For the Stuffed Eggs (Ingredients are below, find our preparation here for the Stuffed Eggs)
- 12 Hard boiled eggs
- 6 Slices of sliced deli ham
- ¼ Cup Italian parsley
- ¼ Teaspoon pepper
- ¼ Teaspoon paprika
- 1 ½ Tablespoons honey mustard
- 4 Tablespoons mayonnaise
- A few dashes Tabasco sauce
- For the Béchamel Sauce (Makes about 2 Cups)
- 1/2 Cup butter
- 4 Tablespoons flour
- 2 1/2 Cups milk
- 1/2 White onion, uncut, for flavor
- 2 Cloves
- 2 Bay leaves
- Pinch of nutmeg
- Pinch of white pepper
- 2 Fennel seeds
- 1 Cup grated Gruyère cheese
- For Garnish
- 1/4 Cup fresh parsley
Step 1 – Prepare the Stuffed Eggs
Get Preparation Details for the Stuffed Eggs Here
Step 2 – Make the Béchamel Sauce
Melt the butter on low heat.
Whisk in flour and blend until mixture smells buttery like popcorn, about 3-4 minutes.
Slowly whisk in milk.
Add the onion and spices, and continue to cook over low heat to thicken, stirring occasionally until thick and smooth.
Discard onion and cloves and strain white sauce through a fine strainer
Step 3 – Assemble, Bake and Serve
Preheat oven to 350 degrees.
Place stuffed eggs in a heatproof dish.
Sprinkle 1/2 of shredded Gruyère over eggs.
Cover with béchamel sauce.
Sprinkle remaining Gruyère over sauce.
Bake for 25 minutes or until eggs are heated through and cheese is bubbling.
Garnish with parsley and serve!