Sun Dried Tomato and Dill Pickle Deviled Egg Choppeditzer

March 29, 2015

I think my favorite Choppeditizer to make is Deviled Eggs. Talk about an endless variety of options. Using a food processor to blend the yolky filling makes this Choppeditizer a breeze to make in any quantity. Of course you can mash the yolks by hand if you wish. It’s fun to find a new version of Deviled Eggs. I hope you like what I came up with. I had 8 “older” eggs that were just waiting to be “Hard Simmered” . Every cook has their favorite “go to” technique for cooking hard boiled eggs. Yep,

Food Processor Ingredients:
8 Hard “Simmered” Eggs , cooled and halved with Whites and Yolks reserved.
8 cooked Egg Yolks, the reserved ones
2 oz. mild Goat Cheese
2 Tablespoons Mayonnaise. Light or Vegan works well.
1 1/2 Tablespoon Dijon Mustard
1 1/2 Tablespoon Dill Pickle Juice
After Processing Add:
2 Tablespoons finely Chopped Sun Dried Tomato.
2 Tablespoons finely Chopped Dill Pickle. Remove the tough peel and seeds from the pickle before chopping

Zing Factor: For Garnishing the Eggs
2 teaspoons finely Chopped Sun Dried Tomato
2 teaspoons finely Chopped Dill Pickle
Smoked Paprika. Just a sprinkle on each piece

Food Processor Prep: Add all the ingredients up to Dill Pickle Juice into the Food Processor. Blend until smooth. Remove to a medium mixing bowl. Add the Chopped Sun Dried Tomato and Dill Pickle. Stir to...
See the full directions on my site

Nutritions

Calories
167

Sodium
285mg
11% DV

Fat
11g
18% DV

Protein
6g
13% DV

Carbs
2g
0% DV

Fiber
1g
4% DV