Baked devilled eggs recipe
Baked Devilled Eggs recipe
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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
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