From "The Good Huswifes Jewell" by Thomas Dawson (1596)

To farse Egges
Take eight or ten eggs and boyle them hard, pill of the 
shelles, and cutte every eg in the middle then take out
the yolkes and make your farsing stuffe as you do for 
flesh, saving only you must put butter into it insteede
of suet, and that a little so doon fill your Egges where
the yolkes were, and then binde them and seeth them a 
little, and so serve them to the table.

To Farse all things
Take a good handfull of tyme, Isope, Parselye, and three
or foure yolkes of Egges hard rosted, and choppe them with
hearbes small, then take white bread grated and raw egs
with sweet butter, a few small Raisons, or Barberies,
seasoning it with Pepper, Cloves, Mace, Sinamon and Ginger,
working it altogether as paste, and then may you stuffe
with it what you will.

Farsed Eggs: A Redaction by Dagonell
 
6 eggs					1/8 teaspoon ground pepper
2 Tablespoons butter			1/8 teaspoon ground cloves
2 oz. pasteurized egg-substitute	1/8 teaspoon ground mace
1 Tablespoon breadcrumbs		1/8 teaspoon ground cinnamon
1 Tablespoon parsley			1/8 teaspoon ground ginger
½ teaspoon thyme

Hard boil six eggs, peel them, cut in half the long way, and remove the 
yolk.  Place the egg-whites on a plate in an attractive arrangement.   
In a bowl, combine egg yolks, butter, egg substitute, breadcrumbs, herbs 
and spices.  I used pasteurized egg-substitute instead of raw eggs for 
health reasons.   Mash everything together into a paste.  Stuff the mash 
into the hollows in the egg-whites.  Refrigerate until served.   Being 
used to traditional .deviled eggs. with mustard and mayonnaise, I found 
these to be pleasantly savory.  The raisins actually took something away 
from the taste.  It.s cheap, simple to make and tasty.  I would highly 
recommend this as a feast side-dish.