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Basil Deviled Eggs
12 hard-cooked eggs
1/4 cup of sugar-free mayonnaise
1/8 cup of fresh basil leaves blanched
1/2 tablespoon of freshly-grated parmesan
Salt to taste
Freshly-ground black pepper to taste
Peel eggs and cut in half. Place yolks in a food
processor with the blanched basil leaves, mayonnaise and cheese. Puree until
smooth. Season to taste with salt and pepper.
Fill egg white halves with filling. Cover with plastic wrap and refrigerate
until ready to serve.
This recipe yields 6 servings; 2 carb grams per serving.
Formatted for MC6 06-05-2003 by Joe Comiskey - Mad's Recipe Emporium
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