Parmesan and Artichoke Deviled Eggs
Yield: 12 servings
Cook Time: 10-20 minutes for cooking eggs, depending on cooking method used
Tips: May be made in advance and stored in the refrigerator in an air-tight container until ready to serve.
Suggestion: Serve as a party appetizer, holiday appetizer, with breakfast or brunch, or as a snack any time.
Ingredients
- 6 hard-boiled eggs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons diced marinated artichoke hearts
- 1 tablespoon capers
- 2 tablespoons mayonnaise
- 2 tablespoons whipping cream
- 1 tablespoon white wine vinegar
- salt and ground black pepper to taste
Directions
Peel shells off hard boiled eggs, then carefully cut in halves lengthwise. Remove yolks and place in a mixing bowl. Smash yolks until well-broken up, then add Parmesan cheese, marinated artichoke hearts, capers, mayonnaise, whipping cream and wine vinegar. Mix until well-blended, then add salt and pepper to taste. Spoon equal amounts of yolk mixture into cooked egg white halves. Serve immediately or chill in refrigerator until ready to serve.