Baked devilled eggs recipe

Baked Devilled Eggs recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
8 | eggs, hard boiled, peeled, halved |
1 | egg |
½ | bread roll, stale |
2 tbsp | milk |
4 | anchovy fillets |
30 g | butter |
salt and pepper | |
2 tbsp | parsley, chopped |
1 tsp | Dijon mustard |
450 g | puff pastry |
Instructions
Remove the egg yolks from the boiled eggs. Soak the bread in milk, when soft, squeeze and place into a blender. Add the butter, anchovy, parsley, mustard and the egg yolks and process until smooth. Season to taste with salt and pepper.
Spoon the mixture into the egg whites. Press ever 2 halves together. Roll out the pastry and cut into 8 squares. Top each square with an egg and fold the pastry over the egg. Press together the edges to seal.
Whisk the remaining egg. Place the egg parcels onto a lined baking tray. Brush with the egg and bake in the preheated oven at 180°C for 25 minutes until golden browned.
Preparation time:
ca. 25 min
Cooking / Baking Time:
ca. 35 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Baked devilled eggs recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.