Description
Deviled eggs topped with scallops for a savory twist.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
- 1/2 cup cooked scallops, chopped
- 1 tablespoon fresh chives, chopped
Instructions
- Hard boil the eggs and let them cool.
- Peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add mayonnaise, mustard, salt, and pepper to the yolks. Mix until smooth.
- Fold in the chopped scallops and chives.
- Fill the egg whites with the yolk mixture.
- Garnish with extra chives if desired.
Notes
- Use fresh scallops for better flavor.
- Adjust seasoning to your preference.
- Can be made a few hours in advance and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 100
- Sugar: 0g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 210mg
Keywords: Deviled Eggs, Scallops, Appetizer, Seafood