December 8, 2010

Italian Stuffed Eggs

From: Campbell's Community
Prep: 35 minutes
Serves: 8
Stuffed eggs make a great snack or appetizer. If you haven't tried them in a while, these will convince you it's high time you did!


4 large hard-cooked eggs, peeled and cut in half lengthwise
3 tablespoons Crisco® pure canola oil
1 1/2 teaspoons finely minced onions
1 teaspoon finely minced garlic
1/8 teaspoon ground black pepper
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh Italian (flat leaf) parsley


Remove the egg yolks from the egg whites.  Place the whites cut-side-up onto a plate.
Mash the egg yolks in a small bowl with a fork.  Stir in 1 tablespoon oil, onion, garlic and black pepper.  Stir in the basil and parsley.  Gradually stir in the remaining oil until the mixture is smooth.  Season with additional black pepper, if desired.
Spoon the egg yolk mixture into the egg white halves.  Sprinkle with the paprika.

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