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Basil Deviled Eggs

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CATEGORY CUISINE TAG YIELD
Eggs 48 servings

INGREDIENTS

1/4 c Fresh basil leaves
24 Hard-cooked eggs
1/2 c Mayonnaise
1 tb Freshly grated parmesan
Salt
Freshly-ground black pepper

INSTRUCTIONS

Bring a small pan of water to boil. Drop in basil leaves for 30
seconds to blanch. Drain and rinse under cold water. (Blanching helps
the basil stay green.)
Peel the eggs and cut each in half. Place yolks in a food processor
with the blanched basil leaves, mayonnaise and cheese. Puree until
smooth. Season to taste with salt and pepper.
Fill egg white halves with filling. Cover with plastic wrap and
refrigerate until ready to serve.
Makes 48.
Per serving: 55 calories; 3 g protein; 1 g carbohydrates; 4 g fat;
108 mg cholesterol; 47 mg sodium. Calories from fat: 72 percent.
Source: "Contra Costa Times - 04-08-1998" S(Formatted for MC5): "by
Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 16 Calories (kcal); 2g Total Fat; (99% calories from
fat); trace Protein; trace Carbohydrate; 1mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: Recipe from "The Martha Stewart Cookbook" (Potter, 1995)
Converted by MM_Buster v2.0n.

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