French Stuffed Eggs with Parsley and Thyme

French Stuffed Eggs with Parsley and Thyme

A “fresh herb” new take on an old classic.

  • 8 large eggs
  • 1/3 cup minced, smoked ham
  • 1 Tbsp minced green onions
  • 1 Tbsp minced fresh parsley
  • 1 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ¼ tsp chopped fresh thyme leaves
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 2 slices white bread, torn into large pieces
  • Fresh thyme leaves


Preparation Serves 16

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.

Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.

Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs.

Coat breadcrumbs with cooking spray. Preheat broiler.

Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted.

Garnish with thyme leaves.


John is an avid indoor and outdoor gardener who has been with AeroGrow since inception, helping in all aspects of product development and marketing.