Deviled Eggs Italia
Submitted by: Chef Terrie, Kohl
|6||canned/jarred artichoke hearts|
|1/4 cups||fresh basil|
|2 tablespoons||Parmesan cheese, grated or shredded|
|1/4 cups||roasted red pepper|
|to taste||salt and pepper|
Country Club Market
Customized Catering & Culinary Arts Classes
Chef Terrie, Kohl, Owner/Instructor/Personal Chef
2624 NW 157th Street, Clive, IA 50325
- Pulse above in food processor until just blended.
- Place mixture in piping bag/baggie and pipe into egg whites.
- Can garish with fresh Italian flat leaf parsley, roughly chopped.
- Serve at picnics and elegant enough for appetizer.