French-Style Stuffed Eggs

After making the filling as directed, I found it to be quite bland. Added way more spices; found the bread to be unnecessary. Took the recommendation of others and served chilled, which I think was the way to go. Won't be making these again.

they may have been better cold

These were delicious. I especially loved the toasted bread crumb topping and the hit of fresh thyme. I did chill them overnight before serving and I thought they were fantastic. My only complaint is that there was barely enough of the yolk mixture to fill all of the egg whites. I may consider discarding only 2 yolks instead of 4 next time around and then increasing the mayo and mustard as needed.

A family (of 2) favorite! We make these every Easter because we don't want to buy a big ham for two people. So fancy and delicious. Best warm. I haven't changed a thing to the recipe.

They came out a bit salty due to the ham but I loved these. My brother's a really picky eater and even he liked these. I didn't use either type of onions because I hate them but it was still really good.

They ate everyone at our Easter Brunch. A very nice change from the gloppy messy deviled eggs (which I love). These are much better suited for a nice brunch setting.

I thought the eggs turned out wonderful!!! They are so much tastier than a regular deviled egg and I would make this again in a heartbeat!!!

Excellent! I dont think it tastes like deviled eggs at all. I do like deviled eggs but its just so different. Like others, I made more filling that called for (only discarded 2 yolks) and I STILL was scrapping to fill the taste couple halves. Next time I would definitely put all the yolks in. I also had to add a little more mayo and mustard. Great recipe, a keeper. My girlfriend LOVED them.