Sun-dried tomato and parmesan deviled eggs
User Reviews
5
2 reviews
Excellent
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Prep Time
13 mins
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Cook Time
7 mins
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Total Time
20 mins
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Servings
10 deviled eggs
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Calories
644 kcal
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Course
Appetizer
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Cuisine
International
Sun-dried tomato and parmesan deviled eggs
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 5 egg large
- 4 pieces sun-dried tomatoes finely chopped
- 1 teaspoon sun-dried tomato oil
- 2 mayonnaise heaped teaspoons
- 1 tablespoon Parmesan Cheese you can add gouda/Swiss-cheese, grated on the small holes of a box grater, grated
- 2 teaspoons lemon juice
- salt to taste
- black pepper to taste
- garden cress or other mild-tasting sprouts, to sprinkle
Instructions
- Hard boil the eggs: place in a small pot, pour boiling water over and cook for 7 minutes, counting from when the water starts to boil (the egg yolk should be mostly set, but just slightly moist in the middle). Transfer the eggs immediately into ice water (or just very cold water).
- Peel the shells and cut the eggs in half lengthwise with a sharp knife.
- Using a spoon or your fingers scoop out the egg yolks and mash them with a fork.
- Combine the egg yolks with the remaining ingredients, season with salt and pepper to taste.
- Fill the egg whites with the stuffing, sprinkle with garden cress.
- Enjoy!
Notes
- You can easily make these deviled eggs ahead. Place in a tightly closed container and store in the fridge for up to 3 days.
Nutrition Information
Show Details
Calories
644kcal
(32%)
Nutrition Facts
Serving: 10deviled eggs
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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