Embark on a delightful culinary experience, crafting a unique and tantalizing sun-dried tomato deviled egg recipe. This savory twist on a classic appetizer will enchant your taste buds and elevate your dining experience.
Ingredients:
- 12 farm-fresh, free-range eggs
- 4 tablespoons mayonnaise
- 2 tablespoons finely chopped sun-dried tomatoes, drained and patted dry
- 1 tablespoon cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped basil
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
Instructions:
Prepare the hard-boiled eggs:
- Gently lower the eggs into a large pot of water, ensuring they are fully submerged.
- Set the stovetop heat to medium-high.
- Bring the water to a gentle boil.
- Cook the eggs for precisely 10 minutes.
- Remove eggs with a slotted spoon and transfer them to an ice bath.
After the eggs have cooled for approximately 5 minutes:
- Carefully peel them.
- Slice each egg in half lengthwise.
- Separate the yolks from the whites.
- Place the yolks in a mixing bowl.
To the egg yolks, add the following ingredients and blend until smooth and creamy:
- Mayonnaise
- Finely chopped sun-dried tomatoes
- Softened cream cheese
- Dijon mustard
- Garlic powder
- Onion powder
- Kosher salt
- Freshly ground black pepper
Gently fold in the following ingredients, taking care not to overmix:
- Finely chopped basil
- Grated Parmesan cheese
Assemble the deviled eggs:
- Arrange the egg whites on a serving platter.
- Using a pastry bag fitted with a star tip, pipe the yolk mixture into the egg whites.
Add the finishing touches to each deviled egg:
- Sprinkle with toasted pine nuts.
Refrigerate the eggs for 30 minutes before serving, allowing the flavors to meld. Indulge in a symphony of savory flavors, a true culinary delight.
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