Sundried Tomato and Feta Deviled Eggs

Servings: 2 | Amount per Serving: 4 halves

Ingredients

For the Eggs:

For the Sauce:

Steps

1) Boil eggs for 13 minutes.
2) In a medium bot, boil zucchini for 15 minutes or until soft.
3) In the meantime, blend feta, tomatoes, basil and oregano in a food processor.
4) Season chicken with basil and oregano and sautée at medium-high heat.
5) Once both sides are cooked, lower temperature and deglaze pan with a splash of white wine.
6) Add chicken and white wine to the food processor and blend with the tomato and feta mix.
7) Once eggs are done, cool, peel and cut in half lengthwise.
Remove the yolk and add to the food processsor. Blend.
8) Once the zucchini has softened, drain the water, add olive oil and sautée for a few minutes at medium-high heat.
9) Lower the temperature and add cream cheese, evaporated milk, salt, and nutmeg. Cook until ingredients have blended.
10) Blend the sauce separately from the egg filling until smooth.
11) Pour some of the sauce in an oven-safe dish.
12) Preheat the oven at 220ºC on the broiler setting.
13) With a spoon, fill the eggs with the tomato, feta and chicken mix. Place in the baking dish.
14) Pour the remaining sauce over the eggs and top with parmesan cheese.
15) Bake in the oven until the cheese turns golden, approx. 10 minutes.

Notes

1) Sautée garlic alongside the zucchini for added flavor.
2) Original sauce recipe calls for butter and cream instead of olive oil and evaporated milk.
3) Switch up the fillings for greater variety.
4) The nutmeg is essential for the sauce, do not skip it and be generous with quantity.