Deviled eggs with sun-dried tomatoes and chives
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Hard-boiled eggs; shelled |
| ¼ | cup | Finely chopped drained oil-packed sun-dried tomatoes |
| ¼ | cup | Minced fresh chives |
| 1 | tablespoon | Olive oil |
| 1½ | teaspoon | Minced fresh thyme |
| 1 | teaspoon | White wine vinegar |
| Additional drained oil-packed sun-dried tomatoes; cut into strips | ||
Directions
Here's a nice way to use up those leftover hard-boiled Easter eggs.
Cut eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks coarsely with fork. finely chop 2 egg white halves; mix into yolks. Add chopped sun-dried tomatoes and next 4 ingredients; mix well. Season with salt and pepper. Spoon about 1 tablespoon filling into each egg half, mounding slightly. Top with tomato strips. (Can be made 8 hours ahead.
Cover; chill.)
Makes 10.
Bon Appétit April 1997
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 23, 1998
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