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Deviled Egg Duo with Feta Tomatoes




Source of Recipe


Internet


List of Ingredients




12 hard-cooked eggs
2/3 cup sour cream
2 teaspoons minced fresh chervil
2 teaspoons minced onion
2 teaspoons Dijon mustard
2 teaspoons minced fresh dill
salt and pepper to taste
dill sprigs (for garnish)
tiny kalamata olives (for garnish)
5 thickly sliced tomatoes
1 tablespoon chopped chives
1/4 cup balsamic vinaigrette
salt and pepper to taste
4 ounces crumbled feta cheese
1/4 cup chopped kalamata black olives (for garnish)
chopped chives (for garnish)



Recipe



For the deviled eggs, mash the yolks of 12 large hard-cooked eggs sliced lengthwise. Add 2/3 cup sour cream. Season half the egg yolks with 2 teaspoons each minced fresh chervil and onion. Season remaining egg yolks with 2 teaspoons each Dijon mustard and minced fresh dill. Add salt and pepper to taste; fill egg whites. Garnish dilled eggs with dill sprigs and chervil eggs with tiny kalamata olives.

For the tomatoes, arrange 5 thickly sliced tomatoes on a platter. Sprinkle with 1 tablespoon chopped chives, drizzle with 1/4 cup balsamic vinaigrette and season with salt and pepper. Let stand for 30 minutes and top with 4 ounces crumbled feta cheese, 1/4 cup chopped kalamata black olives and chopped chives.