Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Festive Deviled Eggs
12 large eggs
1/2 cup mayonnaise
8 oil packed sun-dried tomatoes, chopped
2 tablespoon capers, drained and chopped
2 tablespoon milk
1/4 tsp coarsely ground black pepper
A NEW TWIST ON A TRADITIONAL HORS D'OEUVRE, WITH BITS OF SUN-DRIED TOMATOES AND CAPERS IN THE FILLING.
In a 3-quart saucepan, place eggs and enough cold water to cover eggs by at least 1-inch; heat to boiling over high heat. Immediately remove saucepan from heat and cover tightly; let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells from eggs.
Slice each egg lengthwise in half. Gently remove yolks and place in medium bowl; with fork, finely mash yolks. Stir in mayonnaise and remaining ingredients until blended.
Line 15-1/2 inch x10-1/2 inch jelly-roll pan with damp paper towels; place egg-white halves on top of towels. Spoon yolk mixture into decorating bag fitted with medium star tip (about 1/2 inch diameter). Pipe about 1 tablespoon yolk mixture into each egg-white half. (Or use spoon to fill egg whites with yolk mixture.) Cover with plastic wrap and refrigerate up to 2 days.
Makes 24 stuffed-egg halves.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
