Saturday, July 20, 2013

Fancy Deviled Eggs

Fancy Deviled Eggs

Servings 12

6 large eggs
1/4 cup garden vegetable cream cheese spread
3 tablespoons spoonable salad dressing or mayonnaise
salt and ground black pepper
Optional garnishes: fresh herbs, baby carrots, small cucumber or zucchini, grape tomatoes, radishes, olives, pickles, green onions, bell peppers and small shrimp

1. Place eggs in single layer in Pampered Chef (2-quart) Saucepan; add cold water to cover by about 1 inch. Quickly bring water just to boiling. Remove pan from heat; cover. Let eggs stand, covered, 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Remove shells.

2. Cut eggs in half lengthwise with Pampered Chef Crinkle Cutter. Carefully remove yolks to Pampered Chef Classic Batter Bowl. Finely chop yolks with Pampered Chef Pastry Blender or mash with fork. Stir in cream cheese and salad dressing until well blended. Season to taste with salt and black pepper.

3. Place yolk mixture in Pampered Chef Easy Accent Decorator fitted with open star tip. Pipe mixture into whites. Refrigerate at least 30 minutes to allow flavors to blend. Garnish as desired.

No comments:

Post a Comment