Deviled Eggs with Apple Compote

Name: Deviled Eggs with Apple Compote
Ingredients: 8 eggs, hard boiled, cooled and peeled; 2 tablespoons butter; 2 Granny Smith apples, peeled, cored, and diced small; 1 shallot, finely chopped; 2 teaspoons chopped fresh parsley leaves; 2 tablespoons mayonnaise; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper; 1 tablespoon fresh lemon-thyme or fresh mint leaves, very finely chopped

9 ingredients

8 steps

Ingredients

8 eggs, hard boiled, cooled and peeled
2 tablespoons butter
2 Granny Smith apples, peeled, cored, and diced small
1 shallot, finely chopped
2 teaspoons chopped fresh parsley leaves
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
1 tablespoon fresh lemon-thyme or fresh mint leaves, very finely chopped

Directions

1

Cut each egg in half lengthwise.
2

Transfer hard-boiled egg yolks to a mixing bowl.
3

Melt butter in a saute pan, and gently cook apples and shallots until tender.
4

Remove from heat and add parsley to apple mixture and let cool.
5

Mix yolks with mayonnaise and mustard, and season with salt and pepper, to taste.
6

Spoon apple mixture into empty hard boiled egg whites.
7

Spoon egg mixture on top of apple.
8

Garnish with lemon-thyme or fresh mint.