null Skip to main content

Deviled Eggs

Ingredients:

  • 6 hard boiled eggs, peeled
  • 1/3 cup pecan meal
  • 1 dash garlic powder
  • 1 dash onion powder
  • 1/2 teaspoon salt
  • 1 dash hot sauce
  • 1 tablespoon dill pickle relish
  • 2 teaspoons yellow mustard
  • 2 tablespoons mayonnaise

Directions:

    1. Preheat oven to 350°F.
    2. Heat oil and add garlic. Cook for 1 minute, then add shallots. Cook an additional 1–2 minutes.
    3. Add spinach and cook until fully wilted. Cool and then chop.
    4. Mix spinach, ricotta, pecans, lemon zest, pepper, and salt. Adjust seasoning to taste.
    5. Unroll 1 thawed roll of phyllo dough. Take 1 layer and brush with melted butter. Stack the next sheet on top and repeat until you have 4 sheets.
    6. Cut into 3" × 3" squares. Place about 1 1/2 teaspoons of filling in the center of each square and brush edges with butter.
    7. Fold one corner over to the opposite corner to form a triangle. Press edges to seal.
    8. Place on a parchment-lined sheet tray. Cover with a damp towel to prevent drying.
    9. Repeat until all filling is used. Brush remaining butter on top of pies.
    10. Bake for 15 minutes.

    Deviled Eggs

    Categories: Appetizers, Beginner, 15 Mins, Featured

    You Will Need
    Elliott Pecan Bags

    Starting at $14.96

    Elliott Pecan Bags
    SELECT OPTIONS
    Mammoth Pecan Bags

    Starting at $14.96

    Mammoth Pecan Bags
    SELECT OPTIONS