Rose Egg Platter with Sprouted Deviled Eggs
The month of February has been about either Chocolate or Roses here on godsgrowinggarden.com . This beautiful Egg Platter was a Christmas gift from my parents - I love roses & as many of you know my dad's roses have been a regular feature on this blog "Frank's Flowers".
With the lack of fresh veggies from the garden I have been trying to use bean sprouts as much as possible. Today I will share with you my "Sprouted Deviled Eggs".
NOTE: This is not something that you will want to serve if the Queen of England is coming to visit - it's impossible to be "prim & proper" when sprouts flop down onto your chin ;-)
Sprouted Deviled Eggs
8 eggs (hard boiled - click HERE to see how)
4 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 teaspoon pepper
1/2 cup bean sprouts (washed & completely drained) (I used radish sprouts that have a slight radish taste however alfalfa works well also)
Boil the eggs, drain, cool, peel, split each egg in half (the long way- vertical) & then place the yolk in a separate bowl (place the white on your platter or deviled egg container). Using an electric mixer blend the yolks, sour cream, salt, dill & pepper until combined. Now fill each egg white portion with a few fully drained sprouts (place them in the indented part of the white). Using a cookie press or cake decorator - press/pipe the egg yolk mixture onto the middle of each sprout bunch.
Chill, Serve & ENJOY!!
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