Pepperoni Pizza Deviled Eggs

Pepperoni Pizza Deviled Eggs
Slices of pepperoni top deviled eggs for a fun, kid-friendly appetizer. The classic yolk mixture gets an Italian update with shredded mozzarella and fresh basil.
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  1. 12 Large Rosemary Farm Eggs
  2. 1/3 Cup Mayonnaise
  3. 1/3 Cup Shredded Mozzarella
  4. ¼ Cup Diced Tomatoes
  5. 2 Tablespoons Chopped Basil
  6. Sliced Pepperonis for Topping
  1. Place 12 large eggs in a wide pot; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes.
  2. Drain the eggs and run under cold water. Peel and halve each egg lengthwise. Scoop out the yolks.
  3. Mash the yolks with 1/3 cup mayonnaise and shredded mozzarella, ¼ cup diced tomatoes and 2 tablespoons of chopped basil.
  4. Spoon into the egg whites; top with sliced pepperoni.
Adapted from Food Network Magazine
Rosemary Farm

Spiralized Potato and Egg Nests

Spiralized Potato and Egg Nests
Serves 1
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  1. 1 large (10 ounce) Russet potato
  2. 2 tablespoons finely chopped onion
  3. 1 tablespoon vegetable oil
  4. 1/4 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 2 large Rosemary Farm eggs
  7. Chopped chives
  8. Coarse pepper
  1. Heat oven to 400°F.
  2. Using a Spiralizer, cut potato in spirals.
  3. Place potatoes in paper towels and squeeze the moisture out. This may take several times to dry the potatoes.
  4. Add a small (6 1/2-inch) cast iron skillet to the heated oven for 10 minutes.
  5. In the meantime, in a large bowl, stir potatoes, onion, vegetable oil, salt and pepper until well blended.
  6. Spray hot skillet with nonstick cooking spray. Add potato mixture to skillet and move mixture up the side.
  7. Bake 23 to 25 minutes until the edge is slightly brown and crisp. Remove from oven and add eggs onto the potato mixture.
  8. Bake an additional 10 to 12 minutes or until egg is cooked to your desired consistency. Garnish with chopped chives and coarse pepper.
  1. This recipe showcases two eggs sunny-side up, but you could scramble two eggs and add sausage, bacon, or veggies.
Adapted from Everyday Good Thinking
Rosemary Farm