Seasoned Stuffed Eggs

6 ingredients
2 steps

Ingredients

  • 6 eggs
  • 1/4 cup bertolli alfredo sauce
  • 1 teaspoon red wine vinegar
  • 1 teaspoon prepared mustard
  • 1/4 cup loosely packed fresh basil leaves
  • 1/8 teaspoon ground black pepper

Directions

  1. 1
    Cover eggs with cold water in large saucepan. Bring just to the boiling point over high heat. Reduce heat to low and simmer 8 minutes. Remove eggs; let cool to room temperature. Peel eggs; cut shelled eggs lengthwise in half and remove yolks.
  2. 2
    Blend egg yolks with remaining ingredients in medium bowl, with fork, until smooth. Spoon into egg white halves. Chill until ready to serve.

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