Recipe details Medium
Nutrition Per Serving
estimated
Eggs Skordalia
A delicious and unique egg dish with a Greek twist, Eggs Skordalia is perfect for an appetizer or snack. The combination of almonds, garlic, mayonnaise, and herbs makes for a flavorful filling that's sure to impress.
Ingredients
- • 6 eggs
- • 1/4 cup slivered almonds
- • 1 large clove garlic, peeled and forced through a press
- • 1/3 cup light mayonnaise
- • 2 tablespoons olive oil
- • 2 teaspoons lemon juice
- • 1 tablespoon minced fresh parsley
- • 1/4 teaspoon salt
Instructions
1. Cover the eggs with cold water in a medium saucepan. Bring to a boil, cover, and remove from heat. Set aside for 20 minutes. Drain; cover with cold water and a few ice cubes. When cooled, drain and refrigerate until ready to use.
2. Toast the almonds in a dry skillet over medium heat until golden, about 4 to 5 minutes. Cool. Put into a food processor and chop very finely. Remove from the processor and set aside.
3. Cut the eggs in half lengthwise. Remove the yolks and place in a food processor with the garlic, mayonnaise, olive oil, lemon juice, parsley, and salt. Process until smooth. Transfer to a bowl and stir in the almonds.
4. Spoon the filling into the egg whites. Cover and refrigerate until ready to use.
Recipe from Cookbook Hub - www.cookbookhub.org