Baked devilled eggs recipe
Baked Devilled Eggs recipe
|8||eggs, hard boiled, peeled, halved|
|½||bread roll, stale|
|salt and pepper|
|2 tbsp||parsley, chopped|
|1 tsp||Dijon mustard|
|450 g||puff pastry|
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.
ca. 25 min
ca. 35 min
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