Jaja faszerowane (stuffed egg shells)

Yield: 6 Appetizers

3 ea Eggs; hard-cooked unpeeled 2 tb Sour cream
2 tb Bread crumbs dry 1 tb Green onion; chopped Salt; to taste Pepper black; to taste
2 tb Butter/margarine

Fold a cloth towel in several layers. Holding the towel in 1 hand place 1 unpeeled egg on towel. Hold egg lengthwise. With a heavy sharp knife split egg lengthwise halfway through with a firm stroke of the knife. Firmly cut the rest of the way through so shell does not break apart. Repeat with remaining eggs. (NOTE: I START WITH MORE THAN THE NUMBER OF EGGS REQUIRED BUT I STILL HAVE ALL MY FINGERS). Carefully remove egg whites and yolks from shells. Reserve shells intact. Chop egg whites and yolks together. Stir in sour cream 1 tablespoon bread crumbs and green onin. Season to taste with salt and pepper. Carefully pack equal amounts of egg mixture into each egg shell. Place remaining bread crumbs on small plate. Dip flat surface of each stuffed egg shell in bread crumbs. Lightly press bread crumbs into egg mixture. Melt butter in a skillet and place stuffed egg shells flat-side down in skillet. Cook over medium heat 2-3 minutes or until lightly browned. Serve immediately.