Deviled Eggs Italia

Deviled Eggs Italia

Submitted by: Chef Terrie, Kohl

Qty Ingredient
12 eggs, hard-cooked
6 canned/jarred artichoke hearts
1/4 cupsfresh basil
2 tablespoonsParmesan cheese, grated or shredded
1/4 cupsroasted red pepper
3 tablespoonsmayo
to tastesalt and pepper
Photo coming soon!


Country Club Market
Customized Catering & Culinary Arts Classes
Chef Terrie, Kohl, Owner/Instructor/Personal Chef
2624 NW 157th Street, Clive, IA 50325

  1. Pulse above in food processor until just blended.
  2. Place mixture in piping bag/baggie and pipe into egg whites.
  3. Can garish with fresh Italian flat leaf parsley, roughly chopped.
  4. Serve at picnics and elegant enough for appetizer.