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Stuffed eggs

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Ingredients for 6 servings:

  • 6 eggs
  • 3 tbsp, leveled tomato paste
  • 2 tbsp olive oil
  • 1 bunch basil, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple and vegetarian

Boil the eggs hard for about 15 minutes, rinse with cold water, and let cool. Chop the basil and oil with a hand blender, add the tomato paste, and blend everything. Peel and halve the cooled eggs. Remove the egg yolks, add them, and blend. Arrange the hollow egg white halves in a circle on a plate and fill with the mixture. Garnish as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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