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Photo: from open sources
Stuffed eggs – a win-win snack option for the holiday table
Deviled eggs are a surprisingly simple appetizer that doesn’t require any special skills to make. This year, give your guests something a little more festive and try this recipe for deviled eggs, shared by food writer Erin Merhar, writes The Pioneer Woman.
Recipe
Ingredients:
- 12 eggs;
- 1/3 cup mayonnaise;
- 1 teaspoon mustard;
- 3 tablespoons pickled cucumbers (very finely chopped);
- 1/4 cup chopped fresh parsley;
- 2 tablespoons finely chopped fresh dill and a little more for serving;
- 1/4 teaspoon salt;
- 1/4 teaspoon ground black pepper;
- 1/4 cup finely diced red bell pepper.
Preparation
- In a large saucepan, hard boil the eggs. Drain and add ice water. Peel the eggs. Cut the eggs in half lengthwise and remove the yolks.
- Combine the egg yolks, mayonnaise, mustard, pickle, parsley, dill, salt and black pepper in the bowl of a food processor for 1 to 2 minutes to chop the herbs and mix well.
- Remove the mixture and place in a large piping bag or heavy-duty plastic bag. Cut off the corner of the bag with scissors.
- Pipe the filling onto half the egg white. Then “draw” a triangle around the edges of the filling to resemble a Christmas tree. Repeat with all the egg halves.
- Sprinkle chopped red pepper on top. If desired, sprinkle with more chopped fresh dill. Cool the prepared dish in the refrigerator for approximately 30 minutes. Deviled eggs can be stored in the refrigerator for up to 24 hours.
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