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8 large eggs, hard boiled , halved
¼ cup mayonnaise, regular or low-fat
1/3 cup fresh basil leaves
2 Tablespoons soft butter
2 Tablespoons Parmesan cheese, grated
2 teaspoons pine nuts (Pignoli)
1 garlic clove, small
3 Tablespoons warm water
Salt and pepper, to taste
Pine nuts and fresh basil leaves, for garnish Sprouts, for garnish
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| Chill the hard-boiled eggs. Peel and halve each egg lengthwise.
You may slice a thin slice off from the bottom of the egg white to
stabilize it on the platter. Remove the yolk and place in a blender
along with the basil, mayonnaise, butter, cheese, pine nuts and garlic.
Blend until the mixture is smooth and creamy. With the machine on,
add the warm water. Adjust the taste for salt and pepper. Fill a Flavor
Express® bellows with the smooth egg yolk mixture. Fill each egg white
using the larger needle. Mound the yolk mixture slightly. Arrange
the eggs on a sprout lined platter. Sprinkle with pine nuts and basil
leaves. Chill in the refrigerator. Serve chilled for a nice appetizer
or hors d'oeuvre. |
| These eggs make a nice picnic addition. Keep chilled. Also, save
any leftovers. They garnish a dinner salad beautifully or make great
snacks. Try slicing the eggs in half the opposite way. You will need
to slice a piece off the bottoms to stabilize them. Fill the egg whites
holding the opening of the large needle down. Move the needle around
the outside edge of the yolk opening, circling around to the center.
Complete the filling with a quick turn of the needle to form a small
peak in the filling. |
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