Sun Dried Tomato and Dill Pickle Deviled Egg Choppeditzer


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


11% DV

18% DV

13% DV

0% DV

4% DV

Delicious 3-Bean Spanish Vegan Paella


Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil,...
    See the full directions on my site
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