Eggs Skordalia

                A delicious and unique egg dish with a Greek twist, Eggs Skordalia is perfect for an appetizer or snack. The combination of almonds, garlic, mayonnaise, and herbs makes for a flavorful filling that's sure to impress.
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                Categories: appetizer snack

                Ingredients

                • 6 eggs
                • 1/4 cup slivered almonds
                • 1 large clove garlic, peeled and forced through a press
                • 1/3 cup light mayonnaise
                • 2 tablespoons olive oil
                • 2 teaspoons lemon juice
                • 1 tablespoon minced fresh parsley
                • 1/4 teaspoon salt
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                Instructions

                1. 1. Cover the eggs with cold water in a medium saucepan. Bring to a boil, cover, and remove from heat. Set aside for 20 minutes. Drain; cover with cold water and a few ice cubes. When cooled, drain and refrigerate until ready to use.
                2. 2. Toast the almonds in a dry skillet over medium heat until golden, about 4 to 5 minutes. Cool. Put into a food processor and chop very finely. Remove from the processor and set aside.
                3. 3. Cut the eggs in half lengthwise. Remove the yolks and place in a food processor with the garlic, mayonnaise, olive oil, lemon juice, parsley, and salt. Process until smooth. Transfer to a bowl and stir in the almonds.
                4. 4. Spoon the filling into the egg whites. Cover and refrigerate until ready to use.