CRAZYCOOKER
New member
Deviled eggs are a fabulous appetizer for any holiday gathering. The addition of pomegranate seeds as a garnish adds a great flavor and look.
* 12 eggs
* Parsley flakes to taste
* Salt and pepper to taste
* 1 tbsp sweet hot mustard
* 1/2 cup Miracle Whip
* 2 tablespoons freshly plucked pomegranate seeds
* 1 finely chopped basil leaf
* 1 teaspoon water, if needed
Servings: 10-12
Boil eggs in a large pot of water for about 10 minutes. Remove from heat and place under cold running water for a few minutes. Drain water, peel and cut eggs lengthwise and remove yolks. Place yolks into a medium bowl and using a fork, press yolks around in bowl. Add Miracle Whip, mustard, chopped basil, salt, pepper and parsley flakes then stir well. Add a teaspoon of water if too thick. Mix well and spoon back into egg white halves. Garnish with a couple of pomegranate seeds on each one for decoration and taste.
* 12 eggs
* Parsley flakes to taste
* Salt and pepper to taste
* 1 tbsp sweet hot mustard
* 1/2 cup Miracle Whip
* 2 tablespoons freshly plucked pomegranate seeds
* 1 finely chopped basil leaf
* 1 teaspoon water, if needed
Servings: 10-12
Boil eggs in a large pot of water for about 10 minutes. Remove from heat and place under cold running water for a few minutes. Drain water, peel and cut eggs lengthwise and remove yolks. Place yolks into a medium bowl and using a fork, press yolks around in bowl. Add Miracle Whip, mustard, chopped basil, salt, pepper and parsley flakes then stir well. Add a teaspoon of water if too thick. Mix well and spoon back into egg white halves. Garnish with a couple of pomegranate seeds on each one for decoration and taste.
