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!