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Ingredients
US|METRIC
8 SERVINGS
- 6 eggs
- 1/4 cup bertolli alfredo sauce
- 1 tsp. red wine vinegar
- 1 tsp. prepared mustard
- 1/4 cup loosely packed fresh basil leaves
- 1/8 tsp. ground black pepper
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Directions
- 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.
- 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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