Williamsburg Stuffed Eggs; A Vintage Recipe
I am a big fan of remaking the classics and a huge fan of trying out vintage recipes from the 19th Century. We love deviled eggs, and this recipe is a great mix-up from the original version. The sauteed minced mushrooms and sweet onions are the perfect additions to my Williamsburg stuffed eggs, or you may more commonly know them
You can read the original vintage recipe below. I have changed it slightly as I omitted the breadcrumbs, lemon juice, and baking them over chicken or veal.
Excerpt from Art of Cookery
Take a dozen hard-boiled eggs, split them in two and mash up the yolks. Saute three large mushrooms and one tablespoon of minced onion in butter. Add to the yolks one tablespoon chopped parsley, one tablespoon fine breadcrumbs, a pinch of savory, a teaspoon of prepared mustard, one tablespoon lemon juice, salt, pepper, and the mushroom and onion. Fill the whites of the eggs with it and lay them in a baking dish in which you have placed a layer of force
Cost of making the recipe.
I calculated this recipe to cost around $3.14 for a dozen eggs. It is also 24 egg halves, or it comes to $0.16 for each egg half. The price can lower when you raise eggs in the backyard. Most of the price comes from the eggs.
Recipe adapted
This recipe adapted from The Williamsburg Art of Cookery. All images and texts are original to Vintage Mountain Homestead. Please visit our disclaimer page for more information.
Williamsburg Stuffed Eggs
Ingredients
- 2 tbsp. butter …[$0.25]
- 4 large mushrooms minced…[$0.30]
- ¼ Tbsp. onion minced…[$0.05]
- 12 large eggs …[$2.76]
- 1 tsp. prepared mustard …[$0.07]
- 4 Tbsp. mayonnaise …[$0.24]
- 1 pinch parsley …[$0.06]
- 1 pinch paprika …[$0.02]
- 1 pinch savory …[$0.06]
- salt and pepper to taste
Instructions
- In a small pan, sauté minced mushrooms and onions in butter for 5-7 minutes. Set aside and let cool.
- Set 12 eggs in a pot of cold water, cover, and bring to a boil. Hard boil for 3 minutes, then take off the heat.
- Keep pot covered and leave eggs to cook in hot water off the heat for 10 minutes.
- Take eggs out of hot water and cool down in the refrigerator.
- Once cooled, cut each egg lengthwise and remove cooked yolks, and place in a bowl. Set clean egg whites aside on a plate.
- In a bowl with egg yolk combine cooled sautéed mushrooms and onions, mustard, mayo, and salt and pepper to taste.
- Spoon in yolk mixture evenly in holes of egg whites and lightly sprinkle on top paprika, savory, and parsley. Chill until ready to eat.
Williamsburg Stuffed Eggs
Ingredients
- 2 Tbsp. butter, …[$0.25]
- 4 large mushrooms, minced…[$0.30]
- ¼ Tbsp. onion, minced…[$0.05]
- 12 large eggs, …[$2.76]
- 1 tsp. prepared mustard, …[$0.07]
- 4 Tbsp. mayonnaise, …[$0.24]
- 1 pinch parsley, …[$0.06]
- 1 pinch paprika, …[$0.02]
- 1 pinch savory, …[$0.06]
- salt and pepper to taste
Instructions
- In a small pan, sauté minced 4 large mushrooms and ¼ Tbsp. onion in 2 Tbsp. butter for 5-7 minutes. Set aside and let cool.
- Set 12 large eggs in a pot of cold water, cover and bring to a boil. Hard boil for 3 minutes, then take off heat and keep covered for 10 minutes.
- Take eggs out of hot water and cool down in refrigerator.
- Once cooled, cut each egg lengthwise and remove cooked yolks and place in bowl. Set clean egg whites aside on a plate.
- In bowl with egg yolk combine cooled sautéed mushrooms and onions, 1 tsp. prepared mustard, 4 Tbsp. mayonnaise, and salt and pepper to taste.
- Spoon in yolk mixture evenly in holes of egg whites and lightly sprinkle on top 1 pinch paprika, 1 pinch savory, and 1 pinch parsley. Chill until ready to eat.