Italian Deviled Eggs Recipe 45

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and 4 yolks (discard remaining yolks or save for another use)., In a large bowl, mash the 4 yolks. Stir in mayonnaise, basil, oregano, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with cheese and fresh oregano leaves. Chill until serving.

Steps:

• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• Slice eggs in half, and remove the yolks. Place the yolks into a medium bowl, and mix with the mustard, Italian dressing, mayonnaise, and pepper. Arrange the egg white halves on a plate, and sprinkle with salt. Spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. Sprinkle with paprika, and refrigerate until serving.

Steps:

• Boil, cool and peel eggs.
• Cut eggs in half lengthwise, carefully scoop out yolks and place them in a small bowl.
• Mash egg yolks with a fork.
• Add mayonnaise, Italian dressing mix, mustard, Parmesan cheese and pepper. Blend well.
• Scoop or pipe yolk mixture into egg halves.
• Garnish with black olive slices and paprika if desired. Refridgerate until ready to serve.

Steps:

• Peel and halve eggs.
• Remove yolks to a small bowl and mash with a fork.
• Add mayonnaise and mustard, blending until smooth.
• Stir in pesto, cheese and lemon juice. Season with salt and pepper.
• Spoon into egg white shells and garnish with parsley.
• Refrigerate to meld flavors.