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Pepperoni Stuffed Eggs
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Cuisine: Appetizer Creative Traditional
There are dozens of deviled egg variations to try.
Here's one of my favorite combinations below, but you can use almost any herb, spice, vegetable, meat, cheese or seasoning mix you care to be creative with. -- Lynn S. Hardin, for the Journal-Constitution
Hands on time: 15 minutes Total time: 30 minutes Serves: 12
Ingredients:
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6 eggs
2 tablespoons mayonnaise
1 teaspoon ketchup
1/4 cup chopped pepperoni
1 or 2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 tablespoon minced green olives
12 pepperoni slices
12 stuffed green olive halves
Instructions:
Boil eggs in shells in salted water 12 to 15 minutes. Cool eggs in cold water 7 to 8 minutes. Crack and shell eggs, holding under cool running water to help remove shell more easily.
Slice eggs in half lengthwise. For a smooth, clean cut, dip knife in water before each slice. Carefully remove yolks. In a small bowl, mash yolks with a fork. Stir in mayonnaise, ketchup, chopped pepperoni, oregano and minced olives. Garnish with pepperoni slice and olive half and a basil leaf, if desired.
Slice eggs in half lengthwise. For a smooth, clean cut, dip knife in water before each slice. Carefully remove yolks. In a small bowl, mash yolks with a fork. Stir in mayonnaise, ketchup, chopped pepperoni, oregano and minced olives. Garnish with pepperoni slice and olive half and a basil leaf, if desired.
Nutrition:
Per serving: 74 calories, 4 grams protein, 6 grams fat (percent calories from fat, 74), 1 gram carbohydrates, 110 milligrams cholesterol, 127 milligrams sodium, trace fiber.
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