Butter-filled and deep-fried.
Here’s a baked version (yikes) from the April 1, 1870 edition of the Rochester (Indiana) Union Spy:
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Stuffed Eggs. — Halve ten hard-boiled eggs lengthwise; take out the yolks, pound them in a mortar; add to them some bread crumbs soaked in milk, and a quarter of a pound of fresh butter; pound all together; add a little chopped onion and parsley, some bruised pepper, and grated nutmeg; mix it with the yolks of two raw eggs; fill the halved whites with some of this forcemeat; lay the remainder at the bottom of a dish, and arrange the stuffed eggs upon it; put into an oven, and when nicely browned, serve.
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From the box of A.D. from Lutz, Florida, by way of Pennsylvania in the 1940s, and originating in Ohio in the 1920s.
Stuffed Eggs
[Ingredients:
6 eggs (to hard-boil)
1 egg (for filling)
2 Tbsp. butter
1 tsp. cream
2 or 3 drops onion juice
cracker crumbs
lard]
Hard boil the eggs and cut them in half. Remove yolks and mash fine. Add 2 Tbsp. butter, 1 tsp. cream, 2 or 3 drops of onion juice and salt and pepper to taste. Mix well. Fill eggs and place halves together. To the filling left, add a well-beaten egg. Cover eggs with this and roll in cracker crumbs and fry in boiling lard till a light brown.
This recipe calls for 6 eggs.
This sounds amazing.