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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Oeufs Farcis       

"Deviled (Stuffed) Eggs" Share 

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  • 6 large hard boiled eggs
  • 1/2 medium onion finely chopped
  • 2 sprigs parsley finely chopped
  • 1/2 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise (optional)
  • 2 tablespoons light olive oil
  • salt and pepper to taste
oeufs farcis 


  1. Boil the eggs in water over medium heat until well boiled and firmly set and hard boiled.
  2. Remove eggs from boiling water, immerse in cold water and allow to cool for at least 15 to 20 minutes.
  3. Carefully shell the eggs. Cut each egg lengthwise with a sharp knife. Refer to photo.
  4. Remove the egg yolks and put in a mixing bowl. Place the boiled egg white carefully onto a plate. Add the remaining ingredients to the boiled egg yolks. Mix thoroughly without too much squashing until the mixture is well blended.
  5. Spoon small quantities of the mixture into the boiled egg white halves.
  6. Place on a serving dish and decorate with parsley etc.
  7. Enjoy.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.