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| Recipes |
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| Mascarpone Deviled Eggs |
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(makes 2 dozen)
 Large eggs, hard-boiled - 12 each
Mascarpone, room temperature - ½ cup Mayonnaise - ½ cup Whole seed mustard - 2 tablespoons Anchovy paste - ½ tablespoon Roasted red peppers, sliced - as needed Fresh parsley, chopped - 2 tablespoons Cut hard-boiled eggs in half; remove yolks and combine with mascarpone, mayonnaise, mustard, and anchovy paste. Pipe or spoon into eggs; garnish with red peppers and chopped parsley. Buon Appetito! |
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Home  Recipes Appetizers and Sides Mascarpone Deviled Eggs |
