Tuesday, April 26, 2011

Tickled Tastebuds Tuesday

Hope your Easter was family filled and fabulous!
Around this time of year I find myself with a plethora of colored hard boiled eggs.
 Generally, they get turned into egg salad or the tradition deviled egg but, this year I am making this recipe:

Deviled Eggs with an Italian Twist

Ingredients :

12-hard-cooked eggs

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

3 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise

2 tsp. GREY POUPON Dijon Mustard

2 tsp. white vinegar

1 tsp. sugar

1 Tbsp. fresh basil; chopped well.

1 Tbsp. finely chopped sun dried tomatoes {packed in oil}

1 Tbsp. prosciutto; diced

1/8 tsp. paprika

Cut eggs lengthwise in half.
 Remove yolks; place in mixing bowl.
Add all remaining ingredients except paprika; mix well.
Spoon into resealable plastic bag. Cut small corner from bottom of bag; use to pipe filling into egg white halves. Sprinkle with paprika.

Easy as pie! Enjoy your twisted eggs!

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