Yield: 6 Appetizers
|3 eaches||Eggs; hard-cooked, unpeeled|
|2 tablespoons||Sour cream|
|2 tablespoons||Bread crumbs, dry|
|1 tablespoon||Green onion; chopped|
|\N \N||Salt; to taste|
|\N \N||Pepper, black; to taste|
Fold a cloth towel in several layers. Holding the towel in 1 hand, place 1 unpeeled egg on towel. Hold egg lengthwise. With a heavy, sharp knife, split egg lengthwise halfway through with a firm stroke of the knife. Firmly cut the rest of the way through so shell does not break apart. Repeat with remaining eggs. (NOTE: I START WITH MORE THAN THE NUMBER OF EGGS REQUIRED, BUT I STILL HAVE ALL MY FINGERS).
Carefully remove egg whites and yolks from shells. Reserve shells intact.
Chop egg whites and yolks together. Stir in sour cream, 1 tablespoon bread crumbs and green onin. Season to taste with salt and pepper.
Carefully pack equal amounts of egg mixture into each egg shell. Place remaining bread crumbs on small plate. Dip flat surface of each stuffed egg shell in bread crumbs. Lightly press bread crumbs into egg mixture. Melt butter in a skillet and place stuffed egg shells, flat-side down, in skillet. Cook over medium heat 2-3 minutes or until lightly browned. Serve immediately.