These were great!
8 hard boiled eggs, peeled
1/3 cup of homemade mayo
1 tsp glueten-free dijon mustard
1/8 tsp paprika
1/4 cup spinach & walnut pesto (see below)
cut each hard-boiled egg in half and remove yolks. place yolks in food processor or bowl with mayo, mustard, and paprika and mix until creamy.
fill one one side of a pastry bag or plastic sandwich bag with yolk mayo mixture and the other side with the pesto - create a swirl effect when pipped into egg whites.
1 cup walnuts (I used pine nuts)
6 cloves garlic
1 tsp sea salt
1 cup olive oil
2 cups packed fresh basil (I used cilantro)
2 cups packed spinach leaves
juice of 1/2 lemon
pulse the walnut, garlic, salt and olive oil in processor. add spinach, basil and lemon juice. pulse until smooth.
store in glass jar, refrigerated for up to 2 weeks.
NOTE: can use cilantro instead of basil and pine nuts, pistachios, or sunflower seeds in place of walnut.
MAYO:
2/3 cup olive oil (if you use extra virgin you will taste it and not like - to strong)
1 egg
1 tsp lemon juice
1/2 tsp dijon mustard or dry mustard
1/2 tsp garlic powder
salt & pepper to taste
No comments:
Post a Comment