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Deviled Eggs Italia

Deviled Eggs Italia

Deviled Eggs Italia

Submitted by: Chef Terrie, Kohl

Ingredients
Quantity
eggs, hard-cooked
12
canned/jarred artichoke hearts
6
fresh basil
1/4 cups
Parmesan cheese, grated or shredded
2 tablespoons
roasted red pepper
1/4 cups
mayo
3 tablespoons
salt and pepper
to taste

Directions

Country Club Market

Customized Catering & Culinary Arts Classes

Chef Terrie, Kohl, Owner/Instructor/Personal Chef

2624 NW 157th Street, Clive, IA 50325

515-987-5957

www.countryclubmkt.com

 

Pulse above in food processor until just blended.

Place mixture in piping bag/baggie and pipe into egg whites.

Can garish with fresh Italian flat leaf parsley, roughly chopped.

 

Serve at picnics and elegant enough for appetizer.

 

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