Title: Herbed stuffed eggs #1
 Categories: Appetizers, Eggs
      Yield: 6 servings
 
  1 1/3 c  Fresh bread crumbs
      8 md Hard-cooked eggs
      3 tb Butter
    1/4 c  Minced fresh herbs *
           Salt
           Freshly ground pepper
    2/3 c  Grated Parmesan cheese
    2/3 c  All purpose flour
      2    Eggs beaten to blend
 
  vegetable oil for deep frying
  
  Preheat oven to 300 deg. Spread bread crumbs on baking sheet. Bake
  crumbs for about 10 minutes to dry.
  
  Peel eggs, halve and separate yolks from whites. Melt butter in heavy
  small skillet over low heat. Add herbs and stir until wilted, about 1
  minute. Cool slightly. Mash yolks in small bowl. Stir in herb
  mixture. Season with salt and generous amount of pepper. Spoon herbed
  yolk mixture into egg whites.
  
  Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in
  flour, then beaten egg; roll in bread crumbs, coating thoroughly.
  Refrigerate uncovered at least 20 minutes. (Can be prepared 6 hours
  ahead.)
  
  Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd)
  until golden brown, turning occasionally, 3 to 4 minutes. Drain on
  paper towels. Sprinkle with salt and serve.
  
  *Combine parsley with sage, rosemary or basil.