Artichoke and Parmesan Deviled Eggs

Artichoke and Parmesan Deviled Eggs are a delicious and unique twist on the classic deviled egg recipe. These eggs are perfect for any occasion, from a fancy brunch to a casual picnic. The combination of artichokes and Parmesan cheese creates a savory and creamy filling that will leave your taste buds wanting more.

Ingredients (serves 6):

- 6 large eggs
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped marinated artichoke hearts
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste

Cooking tips:

- To make peeling the eggs easier, use eggs that are a few days old and start with cold water.
- After boiling the eggs, immediately place them in an ice bath to stop the cooking process and make them easier to peel.
- Use a piping bag or a plastic bag with the corner snipped off to fill the egg whites with the filling.

Instructions:

1. Place the eggs in a pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
2. Drain the eggs and immediately place them in an ice bath for 5 minutes. Peel the eggs and cut them in half lengthwise.
3. Remove the yolks and place them in a bowl. Mash the yolks with a fork and add the mayonnaise, Parmesan cheese, chopped artichoke hearts, Dijon mustard, parsley, salt, and pepper. Mix well.
4. Fill the egg whites with the yolk mixture using a piping bag or a plastic bag with the corner snipped off.
5. Garnish with additional chopped parsley and serve.
Appearance and taste:
Artichoke and Parmesan Deviled Eggs are a beautiful and colorful appetizer that will impress your guests. The filling is creamy and savory, with a slight tang from the artichoke hearts and Dijon mustard. The Parmesan cheese adds a nutty and salty flavor that complements the other ingredients perfectly. These deviled eggs are sure to be a hit at any party or gathering.
Type of dish: Appetizer
Main ingredients: Eggs, Artichoke Hearts, Parmesan Cheese