Basil Deviled Eggs Recipe

Free Recipe Basil Deviled Eggs

Recipe Type: M Recipes

Recipe Preparation: boil

Cooking Ingredients for Basil Deviled Eggs Recipe

1/4 c Fresh basil leaves
24 Hard-cooked eggs
1/2 c Mayonnaise
1 tb Freshly grated parmesan
Salt
Freshly-ground black pepper

Basil Deviled Eggs Preparation

Bring a small pan of water to boil. Drop in basil leaves for 30 seconds to blanch. Drain and rinse under cold water. (Blanching helps the basil stay green.) Peel the eggs and cut each in half. Place yolks in a food processor with the blanched basil leaves, mayonnaise and cheese. Puree until smooth. Season to taste with salt and pepper. Fill egg white halves with filling. Cover with plastic wrap and refrigerate until ready to serve. Makes 48. Per serving: 55 calories; 3 g protein; 1 g carbohydrates; 4 g fat; 108 mg cholesterol; 47 mg sodium. Calories from fat: 72 percent. Source: Contra Costa Times – 04-08-1998 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 16 Calories (kcal); 2g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 1mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Recipe from The Martha Stewart Cookbook (Potter, 1995) Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 48

How Do You Cook Basil Deviled Eggs?

If you know a better Basil Deviled Eggs Recipe please comment below.