Loaded-Deviled-Eggs

 





 Yes, but these 4 new releases (Tuscan, Mexican, Thai and Smoked Salmon) keep them updated!

+Preparation
+Preparation: 5 minutes
+Cooking: 3 minutes
+Rest: 10 minutes
+Yield: 12 halves

* Ingredients :

°6 eggs
°Half a cup of mayonnaise
°pinch of salt
°pepper pinch
°1 Italian tomato, seeded
°2 tbsp.  finely chopped fresh basil

*Preparation:

Put the eggs in a saucepan. Cover with cold water and leave to boil over high heat. Remove from heat, cover, and leave eggs in hot water for about 10 minutes. Immediately drain and rinse with cold water until the eggs have cooled completely; Peel. To make the eggs stick together, cut a thin slice of the egg on each end and discard it. For a change, cut eggs in half crosswise. Remove the yolk with a small spoon and put it in a bowl.

Using a fork, mash the egg yolk, then add the mayonnaise, salt and pepper. Cut the tomatoes into thin slices, then toss them with the mixture, including the basil. Fill an empty egg white with the preparation, and form a small mound on top. Put the stuffed eggs on a plate. If prepared ahead of time, cover with plastic wrap and refrigerate for up to 2 hours before serving.
Stuffed eggs are perfect for adding a retro touch to your entertainment. To update it, slice it crosswise and change ingredients. Fresh tomatoes and basil make it summery, while a spicy Thai red curry version (see variations below) will brighten up your evenings.

Enjoy !


 

Tags

Post a Comment

0 Comments
* Please Don't Spam Here. All the Comments are Reviewed by Admin.