Chimichurri Deviled Eggs
Chimichurri gives a gourmet twist to deviled eggs! Our filling is packed with a freshly made chimichurri sauce with all the herby goodness.
Servings: 24 deviled eggs
Ingredients
Chimichurri
- 1 cup fresh parsley loosely packed
- 3 whole garlic cloves or 3 teaspoons minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons red wine vinegar
- 1 1/2 teaspoons lemon juice
Deviled Eggs
- 12 large hard boiled eggs peeled
- 1/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Make the chimichurri sauce in a blender or food processor. Combine 1 cup fresh parsley, 3 whole garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon dried oregano, 1 tablespoon extra virgin olive oil, 1 1/2 teaspoons red wine vinegar, and 1 1/2 teaspoons lemon juice. Pulse on high and blend until pureed.
- Slice 12 large hard boiled eggs in half lengthwise and remove the yolk. Put all the yolks in a small mixing bowl and all the whites on a platter.
- Add 1/4 cup of the chimichurri sauce, 1/4 cup mayonnaise, 1/2 teaspoon saltand 1/2 teaspoon black pepper to the yolks. Use a fork to mix until well combined and fluffy.
- Spoon filling into the centers of the whites or use a pastry piping bag to fill. Garnish with a sprinkling of chopped parsley, freshly cracked black pepper, or red pepper flakes, if desired.
- Chill in the fridge until ready to serve. Serve cold.
Nutrition
Serving: 1piece | Calories: 68kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 94mg | Sodium: 195mg | Potassium: 66mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 566IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg
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