26 November 2012
Devilled eggs with a fruity twist
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.