Devilled eggs with a fruity twist [1]

½ oz. butter

½ shallot, diced

½ Granny Smith apple, diced

6 hard-boiled eggs

1oz. mayonnaise

1oz. Dijon mustard

½ tbsp. fresh dill, chopped

1tbsp. fresh parsley, chopped

Salt and pepper to taste

1

Saute that shallots in melted butter over a medium heat until soft, add the apples and sauté for another couple of minutes. Add the parsley and cook for a minute more. Remove from the heat.
2

Slice eggs in half lengthwise and remove the yolks. Combine the egg yolks, mayonnaise, mustard and apple and shallot mixture. Mash it with a fork until smooth and season to taste.
3

Spoon a dollop into each egg white and sprinkle with fresh dill. Serve.

Cooks Note