Bayth Mashi (Stuffed Eggs) is a traditional Lebanese recipe for a classic starter of hard-boiled eggs stuffed with a mix of spinach and herb dressing flavoured with yogurt and Dijon mustard. The full recipe is presented here and I hope you enjoy this classic Lebanese version of: Stuffed Eggs (Bayth Mashi).
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Ingredients:
6 eggs, hard-boiled and shelled
1 tsp sherry
180g cooked spinach
300ml herb dressing
1 tbsp plain yoghurt
1 tsp olive oil
1 tsp Dijon mustard
salt and freshly-ground black pepper, to taste
Method:
Cut a slice from the top of each egg and gently scoop out the yolks, taking care not to break the whites.
Sieve the yolks to break them up then combine in a bowl with the yoghurt, sherry, olive oil, mustard and seasonings. Mix thoroughly to combine then use this mixture to fill the voids in the egg whites. Stand the eggs upright on a bed of spinach then pour over the herb dressing.
Chill in the refrigerator for at least 1 hour before serving.
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