Stuffed Pineapple-Egg Salad -- Quad-Cities Online Recipe Book
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Stuffed Pineapple-Egg Salad

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Take to your next luncheon meeting buffet....surprise.

Ingredients

1 can (15 1/2 ounce) crushed pineapple
12 hard-boiled eggs, halved
2 tablespoons low-fat mayonnaise
1/4 teaspoon pepper (white or black)

Instructions

Drain canned pineapple, reserving juice. Peel and halve cooked eggs. Remove egg yolks and set aside in medium bowl; place egg whites on platter. Combine yolks with a small amount of pineapple juice and mayonnaise with a fork to make a firm, but smooth paste. Add drained pineapple and pepper, combining into a lumpy type egg salad mixture. Using a rounded teaspoon of mixture, gently fill/stuff each egg half. Place in deviled egg dish/carrier or leave on plate. Cover with container lid or foil. Chill for up to two hours, letting the mixture develop its unique flavor.

Kay Schriefer, Moline




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