Wednesday, April 16, 2014

Deviled Egg filling for : Jalapenos, Roma Tomatoes and Hard Boiled Eggs / Appetizer

This recipe is for 28 servings.
Adjust the ingredients based on the number of people you're serving.

Here's what you'll need:

4 Jalapenos
4 Roma Tomatoes
8 Hard Boiled Eggs.
1/2 C Plain Yogurt
2 TBS fresh Chopped Cilantro
1/2 C thinly sliced Green Onions
1 (1oz.) package of Dry Ranch Dressing Mix
3 TBS Extra Virgin Olive
Salt and Pepper to taste
4 Green Olives, sliced thin for a garnish

Char them whole in a skillet with a small amount of vegetable oil.Cook , turning often for about 5 minutes until all sides are Charred.
Set aside to cool completely.
Cut in half lengthwise and remove the insides, to make room for the filling.

This recipe has been adapted from Better Homes and Gardens.

Peace in the Kitchen!

Roma Tomatoes:
Cut in half lengthwise, scoop out the seeds and pulp to make room for the filling.

Hard Boiled Eggs:
Peel and cut in half lengthwise.

In a medium bowl:
Yolks from all of the Eggs
4 of the Egg White halves.
Mash well with a fork.
Dressing Mix
Salt and Pepper to taste
Stir to combine well.

Fill the Jalapeno halves, Roma Tomato halves and the remaining Egg halves with the filling.
Cover and keep refrigerated at least 2 hours.
Serve garnished with a slice of Green Olive on the top of each appetizer.

This is a great appetizer for offering your guests options.
I would consider stuffing small pieces of Celery, Endive, Mini ( Red, Orange and Yellow Bell Peppers),
Slices of Zucchini or Yellow Summer Squash topped with the mixture or sliced Cucumber.

Options for substitution:
Fresh Chopped Parsley or Chopped Dill instead of Cilantro.

Peace in the Kitchen!

No comments:

Post a Comment