Occitan Stuffed Eggs

Ingredients

In this Occitan adaptation, we replace the traditional Thai ingredients with Mediterranean-inspired flavors. Instead of using Thai spices and herbs, we incorporate Occitan herbs like thyme and rosemary. The filling is made with olives and sun-dried tomatoes, which add a distinct Mediterranean taste. The dish is also served as an appetizer in Occitan cuisine, whereas in Thai cuisine, it is often enjoyed as a main course. We alse have the original recipe for Khai yat sai, so you can check it out.

• 6 hard-boiled eggs 6 hard-boiled eggs
• 1/4 cup (60g) black olives, finely chopped 1/4 cup (60g) black olives, finely chopped
• 1/4 cup (40g) sun-dried tomatoes, finely chopped 1/4 cup (40g) sun-dried tomatoes, finely chopped
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) lemon juice 1 tablespoon (15ml) lemon juice
• 1 tablespoon (15g) Dijon mustard 1 tablespoon (15g) Dijon mustard
• 1 tablespoon (5g) fresh thyme, chopped 1 tablespoon (5g) fresh thyme, chopped
• 1 tablespoon (5g) fresh rosemary, chopped 1 tablespoon (5g) fresh rosemary, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 8g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks.
2. 2.
   In a bowl, mash the egg yolks with a fork.
3. 3.
   Add the chopped olives, sun-dried tomatoes, olive oil, lemon juice, Dijon mustard, thyme, rosemary, salt, and pepper to the mashed yolks. Mix well until all the ingredients are combined.
4. 4.
   Spoon the filling mixture into the hollowed-out egg whites, dividing it evenly among them.
5. 5.
   Garnish with a sprinkle of fresh thyme or rosemary.
6. 6.
   Serve chilled and enjoy as a delightful Occitan appetizer.

Treat your ingredients with care...

• Olives — Use pitted black olives for convenience. If you prefer a stronger olive flavor, opt for Kalamata olives.
• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping.

Tips & Tricks

• For a creamier filling, you can add a tablespoon of mayonnaise or Greek yogurt.
• Experiment with different herbs like basil or oregano to add your own twist to the recipe.
• Serve the Stuffed Eggs on a bed of fresh salad greens for an extra burst of freshness.

Serving advice

Serve the Occitan Stuffed Eggs as an appetizer at your next gathering or as a light snack. They pair well with a glass of chilled white wine.

Presentation advice

Arrange the Stuffed Eggs on a platter and garnish with sprigs of fresh thyme or rosemary. The vibrant colors of the filling will make the dish visually appealing.