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20 mins
Blushing Eggs Recipe

Blushing Eggs

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again

Recipe by  

It's summer, the sun is shining, the family is screaming to eat outside and you want to knock up a salad buffet that looks as good as it tastes. Blushing Eggs are just the thing, to put a smile on their faces and yours.

      Preparation Time: 10 Minutes

      Cooking Time: 10 Minutes

Ingredients for Blushing Eggs

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
2 oz
creamy soft cheese
1 tablespoon
tomato purée (tomato paste)
1 tablespoon
salt and pepper


How to Cook Blushing Eggs

  1. Hard Boil the eggs and allow them to cool (you can speed up the cooling process by placing the eggs under cold running water). Remove the shells and halve each egg lengthways. Carefully scoop out the yolks into a basin or bowl (retaining the whites) and then add the cheese, tomato purée and mayonnaise. Beat well until you get a soft, smooth consistency, adding more mayonnaise if necessary. Season with salt and freshly ground pepper to taste and then pipe this mixture back into the eggs. (If you don't have a piping bag, just spoon the mixture back into the whites.)
  2. Serve on a bed of curly endive or shredded lettuce.

If you have a few black olives, you can slice one or two and decorate the top of each egg with a slice.
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Reviews of Blushing Eggs

Rating 5 out of 5 - Many cooks will make this recipe again April 18 2014
Excellent recipe! Like the previous reviewer, I made up a load of blushing eggs for a buffet supper and, sure enough, they all disappeared within minutes. It crossed my mind to make some using ground mint instead of tomato paste next time, so we get a different color. I know they won't be "blushing" eggs, but they'll sure be interesting!
(4 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again August 30 2013
I used these as part of a buffet when we had a lot of family members visiting. Seems I didn't make enough since they all disappeared really quickly and everyone kept asking where they had gone!
(6 reviews)

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