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sun-dried tomato deviled eggs
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5 from 1 vote

Sun-dried tomato and parmesan deviled eggs

czas przygotowania13 min
czas gotowania7 min
całkowity czas20 min
porcje: 10 deviled eggs
autor: Aleksandra

składniki

  • 5 large eggs
  • 4 pieces sun-dried tomatoes finely chopped
  • 1 teaspoon oil from sun-dried tomato jar
  • 2 heaped teaspoons mayonnaise
  • 1 tablespoon grated parmesan cheese you can add gouda/Swiss-cheese, grated on the small holes of a box grater
  • 2 teaspoons lemon juice
  • salt and black pepper to taste
  • to sprinkle: garden cress or other mild-tasting sprouts

wykonanie

  • 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!

uwagi

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

Kalorie: 644kcal