Deviled Eggs with Sun-Dried Tomato

  • 6 Hard-boiled large eggs
  • 4 oz. Sun-dried tomatoes packed inoil; drained, reserving 2 tomatoes whole for garnish, and the remaining tomatoes minced
  • 1/4 cup Bottled mayonnaise
  • 3 Tbsp Sour cream
  • 1/2 tsp White-wine vinegar
  • Finely chopped fresh parsleyleaves for garnish if desired image placeholder

Can be prepared in 45 minutes or less. Halve the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste.

Transfer the filling to a pastry bag fitted with a 1/2-inch decorative tip and pipe it into the egg-white halves, mounding it. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.

Servings: 12
Submitted by: Recipe Group Member
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