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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Great appetizer for parties or family picnics. Everyone loves this imitation of deviled eggs! Great when tomatoes are in season! Recipe as presented on local news program. Ingredients:
4 hard boiled eggs, peeled |
3/4 cup shredded mozzarella cheese |
2 tablespoons sour cream (low fat is ok) |
1 tablespoon fresh italian flat leaf parsley, minced |
2 teaspoons dijon mustard |
1 teaspoon cider vinegar |
sea salt and freshly ground black pepper, to taste |
3-5 drops hot sauce of your choice |
3/4 pound (about 15) small ripe plum (roma) tomatoes, cut in half lengthwise |
15 mozzarella balls, cut in half or one large mozzarella ball, cut in slices for garnish |
Directions:
1. Separate egg whites from yolk and finely mince both separately. Place half of the whites and all of the yolks in large bowl.
2. Stir in shredded mozzarella, sour cream, parsley, mustard and vinegar.
3. Season with salt, pepper and hot sauce.
4. Wash tomato.
5. Slice in half.
6. Using a spoon, gently scoop seeds from each tomato half. (Reserve seeds and pulp and freeze for use in soups and sauces.)
7. Place heaping teaspoon of egg mixture in each tomato half.
8. Top with remaining egg whites and garnish each with fresh mozzarella (or half a mozzarella ball).
9. Serve immediately or cover and refrigerate up to 2 days before serving.
10. Best eaten at room temperature.
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