Deviled eggs with sun-dried tomato
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Hard-boiled large eggs | |
| 4 | ounces | Sun-dried tomatoes packed in oil; drained, reserving 2 tomatoes whole for garnish, and the remaining tomatoes minced |
| ¼ | cup | Bottled mayonnaise |
| 3 | tablespoons | Sour cream |
| ½ | teaspoon | White-wine vinegar |
| Finely chopped fresh parsley leaves for garnish if desired | ||
Directions
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 ½-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.
Makes 12 deviled eggs.
Gourmet April 1992
Posted to brand-name-recipes by Abtaxel <Abtaxel@...> on Apr 10, 1998
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