From: Linda McCartney’s “Home Cooking”, p. 126.
Filled eggs baked with béchamel sauce.
This recipe is very similar to the Eggs au Gratin. Also very rich, but with a more interesting taste. My husband and daughter loved this. Serve with a big green salad or in winter with steamed veg.
Gluten-free: Prepare the béchamel sauce with gluten-free flour, such as rice flour.
From: Linda McCartney’s “Home Cooking”, p. 97.
Oven-baked hard-boiled eggs in white sauce with grated cheese.
This is one of the rather heavy dishes with lots of calories but no veg in it. I also found the taste very plain and have added some tomato paste for extra flavour. Another option would be adding some mustard to the sauce.
Gluten-free: Prepare the white sauce with gluten-free flour, such as rice flour.
From: Linda McCartney’s “Home Cooking”, p. 63.
This seems to be the basic recipe for filled eggs- other variations in this book are a little more interesting. But this recipe is a great base from where to start exploring. How about decorating the devilled eggs with some chia kaviar (chia seeds soaked over night in soy sauce)? It will take them to another level and make them really special!