Poppy Tooker’s buttery, spicy stuffed eggs are a tip of the hat to the “late breakfast” served at 19th-century New Orleans restaurant Begue’s. Proprietor Madame Begue offered but one meal a day, an 11 a.m. breakfast that was popular with dock workers whose early morning shifts ended at that time.
Madame Begue’s Stuffed Eggs
- 12 large eggs
- 1/2 cup (8 Tbs.) unsalted butter, softened
- 1/2 tsp. Creole or spicy brown mustard
- 2 Tbs. finely diced carrot
- 1 scallion, finely chopped (about 1 Tbs.)
- Kosher salt
- Hot sauce
- 12 thin slices deli ham, cut in half
- Put the eggs in a large pot, add enough cold water to cover them by 2 inches, and bring to a rolling boil.
- Turn off the heat and let the eggs sit, covered, for 8 minutes. Prepare an ice water bath.
- Transfer the eggs to the ice water bath to cool completely, 15 minutes.
- Peel the eggs, cut in half lengthwise, and remove the yolks. In a medium bowl, using a fork, mash the yolks with the butter and mustard. Stir in the carrot, scallion, 1 tsp. salt, and 1-1/2 tsp. hot sauce, adding more to taste.
- Transfer the filling to a quart-size zip-top plastic bag and cut off one of the corners. Pipe the filling into the egg whites. Sprinkle paprika on the filling and top each egg half with one folded slice of ham.
- Eggs can be prepared up to 24 hours in advance. Store in the refrigerator, covered with plastic wrap. Return to room temperature before serving.