Sun-dried tomato and parmesan deviled eggs
Deviled eggs are tradtionally prepared for Easter in Poland. This version is maybe less traditional, but no less delicious. Sun-dried tomatoes goes perfectly with eggs and the combination with characteristic parmesan cheese gives them a deep and addictive taste. I highly recommend it!
- 5 large eggs
- 4 pieces sun-dried tomatoes, finely chopped
- 1 teaspoon oil from sun-dried tomatoes
- 2 heaped teaspoons mayonnaise
- 1 tablespoon parmesan cheese or 1 slice regular cheese, such as gouda, grated on the small side of a box grater
- 2 teaspoons lemon juice
- salt and black pepper, to taste
- garden cress or your favorite sprouts with a delicate taste, for sprinkling
- Hard boil the eggs: put the eggs in a medium pot, pour boiling water over them and cook for 7 minutes on a high heat (start counting when it comes to a boil, I like yolks that are set but also slightly moist in the middle), after this time put the eggs in ice water, leave to cool, peel the shells.
- Slice the eggs with a sharp knife in half lenghtwise, removing the eggs yolks in a medium bowl, mash them with a fork, combine with the remaining ingredients, season with salt and pepper to taste, mix, and evenly disperse the yolk mixture into the egg whites.
- Sprinkle with garden cress and serve.
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