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Nutrition Facts
Serving Size 1 (135g) Recipe makes 3 servings The following items or measurements are not included below: 1 small parsley
Calories 384
Calories from Fat 331		(86%)
Amount Per Serving		%DV
	Total Fat 36.8g	56%
	Saturated Fat 20.1g	100%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 494mg		164%
Sodium 330mg		13%
Potassium 141mg		4%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.8g
Protein 12.9g		25%
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Parsleyed Eggs

Recipe #376714 | 55 min | 40 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: MsEVP
Jun 10, 2009

Learned to make and like this dish many years ago when living in Egypt. I've served it up many times as an appetizer or with a plate of party food. Can be eaten hot or cold.

SERVES 3 -6 , 6 stuffed eggs (change servings and units)

Ingredients

6 eggs
1 small bunch parsley
7 tablespoons butter
salt and pepper

Directions

1
Simmer eggs slowly for 10 to 15 minutes. With a serrated edged knife, chip the eggshell carefully along lengthwise all the way around, then gently slice the eggs in half. (thus keeping the cooked egg in its half-shell) Then gently scoop out the egg. Wash and fine chop the parsley. Chop the egg very fine (pastry-cutter does the job well) and mash with 4 T. of softened butter. Add the chopped parsley and salt and pepper to taste. Carefully stuff back into the empty shells. Melt rest of the butter on low heat and fry the eggs for about 10 minutes or until nice and brown. They are served in the shell and can be eaten direct from the shell or taken out.