Devilled eggs with a fruity twist |

Posted on

26 November 2012



Devilled eggs with a fruity twist

Devilled eggs with a fruity twist


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


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

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