Pepperoni Pizza Deviled Eggs
Pepperoni Pizza Deviled Eggs
2016-11-23 11:01:18
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.
Ingredients
- 12 Large Rosemary Farm Eggs
- 1/3 Cup Mayonnaise
- 1/3 Cup Shredded Mozzarella
- ¼ Cup Diced Tomatoes
- 2 Tablespoons Chopped Basil
- Sliced Pepperonis for Topping
Instructions
- 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.
- Drain the eggs and run under cold water. Peel and halve each egg lengthwise. Scoop out the yolks.
- Mash the yolks with 1/3 cup mayonnaise and shredded mozzarella, ¼ cup diced tomatoes and 2 tablespoons of chopped basil.
- Spoon into the egg whites; top with sliced pepperoni.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
Rosemary Farm https://www.rosemaryfarm.com/
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