Chimichurri Deviled Eggs
Classic deviled eggs and Chimichurri sauce are staples in my home. When the two are blended together you get a zesty deviled egg packed with flavor. Try these tasty little bites the next time you're looking for an easy snack or party treat.
Chimichurri Deviled Eggs
Servings: 12
6 large eggs
3 Tablespoons sour cream
2 Tablespoons chimichurri sauce, extra for garnish
½ teaspoon salt
Special Equipment: large star tip and a pastry bag
1. Place eggs in a small pot and cover with water by 1 1/2 ". Bring to a boil; turn off heat, and cover. Let sit for 10 minutes. Using a slotted spoon, transfer eggs to an ice bath to cool, about 10 minutes. Gently crack each egg and peel under running water.
2. Peel eggs and halve lengthwise. Pop out yolks and place in a medium bowl. Reserve whites. Add sour cream, chimichurri and salt to yolks and stir with a fork until smooth.
3. Fit a pastry bag with a large star tip (or use a resealable plastic bag with a hole cut out in the corner). Scoop egg yolk mixture into pastry bag and pipe into egg whites. Garnish with a drizzle of chimichurri sauce if desired.
DO AHEAD: Deviled eggs can be filled (not drizzled with chimichurri sauce) up to 6 hours ahead. Cover and store in the refrigerator.
