Recipe courtesy of Robert Irvine
Recipe courtesy of Robert Irvine
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Dinner: Impossible
Deviled Eggs with Apple Compote
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- Level: Easy
- Total: 50 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 16 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 69
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 85 mg
- Sodium
- 107 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 20 min
- Yield: 16 appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 69
- Total Fat
- 5 g
- Saturated Fat
- 2 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 85 mg
- Sodium
- 107 mg
Ingredients
Directions
- Cut each egg in half lengthwise. Transfer hard-boiled egg yolks to a mixing bowl. Melt butter in a saute pan, and gently cook apples and shallots until tender. Remove from heat and add parsley to apple mixture and let cool. Mix yolks with mayonnaise and mustard, and season with salt and pepper, to taste. Spoon apple mixture into empty hard boiled egg whites. Spoon egg mixture on top of apple. Garnish with lemon-thyme or fresh mint.
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