KEY INGREDIENTS
INGREDIENTS
- ●6 hard-cooked eggs, cut in half lengthwise
- ●1/2 cup canned boneless salmon
- ●3 tablespoons tomato sauce
- ●1/8 teaspoon salt
- ●1/4 teaspoon ground black pepper
- ●2 teaspoons finely chopped parsley
- ●1/3 cup butter or margarine
- ●1/3 cup all-purpose flour
- ●1/2 teaspoon salt
- ●1/4 teaspoon ground white or black pepper
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●3/4 cup chicken broth
- ●2 large eggs, lightly beaten
- ●1 cup plain breadcrumbs
- ●Vegetable oil for frying
MAKE IT
Step 1
Flake salmon and combine it in small bowl with tomato sauce, 3 hard-boiled egg yolks, 1/8 teaspoon salt, black pepper and parsley. Remove remaining egg yolks from egg halves. Discard or reserve for other use. Stuff egg whites with salmon mixture, forming a slight mound. Refrigerate stuffed eggs.
Step 2
Melt butter in small saucepan. Stir in flour, 1/2 teaspoon salt and white pepper. Gradually add evaporated milk and broth. Cook over medium heat, stirring constantly, until mixture just becomes thickened. Cool for about 30 minutes, stirring occasionally.
Step 3
Line large plate with wax paper. Carefully dip stuffed eggs in white sauce, coating on all sides. Place beaten eggs on prepared plate. Refrigerate for at least 1 hour or until the sauce sets. Dip coated eggs in beaten eggs; cover with breadcrumbs. Freeze for 10 minutes.
Step 4
Add oil to about 1 1/2-inch depth in large, deep skillet; heat to 350° F. Fry eggs carefully just until eggs are brown on all sides. Drain on paper towels. Serve immediately.
Step 5
Note: Use leftover white sauce over pasta or vegetables for a delicious weekday meal.