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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 48 |
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BASIL DEVILED EGGS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Riley Estate in Dallas, Texas in 1991. Ingredients:
1/4 cup fresh basil leaves |
24 hard cooked eggs |
1/2 cup mayonnaise |
1 tablespoon freshly grated parmesan |
salt |
freshly ground black pepper |
Directions:
1. Bring a small pan of water to boil then drop in basil leaves for 30 seconds to blanch.
2. Drain and rinse under cold water.
3. Peel the eggs and cut each in half.
4. Place yolks in food processor with blanched basil leaves, mayonnaise and cheese.
5. Puree until smooth then season to taste with salt and pepper.
6. Fill egg white halves with filling then cover with plastic wrap and refrigerate.
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