Ingrédients pour A Little More Devil In These Eggs
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons finely chopped green onion
- 2 tablespoons chopped sun-dried tomatoes (oil-packed, drained)
- 1 tablespoon fresh basil leaves
- 1 pinch salt
- 1 pinch black pepper
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Comment préparer A Little More Devil In These Eggs
- Place 6 large eggs in a single layer in a large saucepan.
- Add enough cold water to cover the eggs by 1 inch.
- Cover the saucepan with a lid.
- Bring the water to a rolling boil over high heat.
- Once boiling, immediately remove the saucepan from the heat. Cover and let stand for 15 minutes.
- After 15 minutes, transfer the eggs to a bowl of ice water to stop the cooking process.
- Once cool enough to handle, gently peel the eggs under cold running water.
- Carefully cut the peeled eggs in half lengthwise.
- Using a spoon, gently remove the yolks and place them in a bowl.
- In a blender, combine the yolks with 1/4 cup mayonnaise, 2 tablespoons finely chopped green onion, 2 tablespoons chopped sun-dried tomatoes (oil-packed, drained), and 1 tablespoon fresh basil leaves.
- Blend until completely smooth and creamy, about 7-10 seconds. Add a pinch of salt and pepper to taste.
- Transfer the yolk mixture to a piping bag fitted with a large star tip (or use a ziplock bag with a corner snipped off).
- Pipe the filling into the egg white halves.
- Garnish with extra fresh basil leaves.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3g
Fat
10g
Carbs
1g
