Know any one who can resist a deviled egg? This subtlely flavored savory cheesecake was a real hit at our recent sunday brunch. I asked my husband to pick up a dozen of eggs on his way home. He brought home two. He said "I suppose you can always use an extra dozen of eggs." He was right.
Ingredients:
2 tbsp FRENCH'S® Spicy Brown Mustard
1 tbsp FRENCH'S® Classic Worcestershire Sauce
8 eggs
12 oz fresh ricotta cheese
1/2 cup sweet red peppers
1/2 cup sweet onion
4 oz feta cheese
1/2 cup mayonnaise
Directions:
Saute peppers and onions until soft. Let cool. In a large bowl, whisk eggs. Fold in peppers and onions. Add French's Spicey Brown Mustard, French's Worchestershire sauce, mayonnaise. Fold in ricotta and feta.
Pour into 9" spring form pan. Bake on 325 for 50 minutes or until knife inserted in center comes out clean. Serve warm or cold.
You can garnish with fresh parsley. Sprinkle with tabasco for some extra zip!
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