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!
-Amanda
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