SEASONED STUFFED EGGS
- Serves 8
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- prep time: 10 minute(s)
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- cook time: 10 minute(s)
Ingredients:
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6 eggs
1/4 cup Bertolli® Alfredo Sauce
1 tsp. red wine vinegar
1 tsp. prepared mustard
1/4 cup dried basil leaves, crushed
1/8 tsp. ground black pepper
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Directions:
- Cover eggs with cold water in large saucepan. Bring just to the boiling point over high heat. Reduce heat to low and simmer 8 minutes. Remove eggs; let cool to room temperature. Peel eggs; cut shelled eggs lengthwise in half and remove yolks.
- Blend egg yolks with remaining ingredients in medium bowl, with fork, until smooth. Spoon into egg white halves. Chill until ready to serve.
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