Parmesan Chive Deviled Eggs

Parmesan-Chive-Deviled-Eggs

Cute and and an evergreen! I made this for only 2 of us and I reduced the quantities of the original recipe.  I boiled the eggs as described in the recipe for about 1 minute and I switched the heat off.  After 15 minutes I placed the eggs in cold water, I peeled them and with a sharp knife it was easy to cut into two halves. For the filling I used Greek yogurt (10% fat) + little olive oil and half cooked egg yolk to make my “mayonnaise”.  The fresh chives from the garden and some some additional chili fakes gave them a wonderful and spicy taste.

Ingredients: (serves 2-4)

  • 4 eggs
  • 1/2 teaspoon salt
  • 1/2 tsp vegetable oil, I used olive oil
  • 2 tablespoons mayonnaise (or Greek yogurt + 1 teaspoon olive oil)
  • 1 Tbsp parmesan cheese
  • 1/2 Tbsp chopped fresh chives
  • red chili flakes, addtional
Advertisements

2 thoughts on “Parmesan Chive Deviled Eggs”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s