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+-- Thread: Salsa Deviled Eggs (/showthread.php?tid=36134)
Salsa Deviled Eggs - Old Bay - 07-27-2007
New twist from an old Bon Appetit'
10 hard boiled extra large eggs, peeled & halved
1/3 C mayo
1 t Dijon mustard
1/4 cup finely chopped oil packed sun dried tomatoes
1 T finely chopped pickled jalapeno peppers
2 green onions, thinly sliced
6 Kalamata olives, pitted, chopped
Remove yolks from eggs and place yolks in a medium bowl. Mix in remaining ingredients. Put mixture into a pastry bag and pipe into the egg white halves. Absolutly delicious.
Re: Salsa Deviled Eggs - cjs - 07-27-2007
Oh Bill, that does sound good! a couple capers tossed in there would not be out of order either....
Re: Salsa Deviled Eggs - MUSICMAKER - 07-27-2007
Had something close to this recipe and they WERE great! A nice twist on an old fav, as you already state.
Re: Salsa Deviled Eggs - bjcotton - 07-27-2007
Thanks Bill, copied!
Re: Salsa Deviled Eggs - Old Bay - 07-02-2009
Quote:
New twist from an old Bon Appetit'
10 hard boiled extra large eggs, peeled & halved
1/3 C mayo
1 t Dijon mustard
1/4 cup finely chopped oil packed sun dried tomatoes
1 T finely chopped pickled jalapeno peppers
2 green onions, thinly sliced
6 Kalamata olives, pitted, chopped
Remove yolks from eggs and place yolks in a medium bowl. Mix in remaining ingredients. Put mixture into a pastry bag and pipe into the egg white halves. Absolutly delicious.
I called this back up for the 4th!! We have started adding a little half sharp paprika (or a mixture of hot and sweet) sprinkled over the top--really good--happy 4th of July!!!!