Yields 2 dozen
Cook and Prep Time 45 Minutes

Ingredients
1 tablespoon chopped Sun Dried Tomatoes
12 hard-cooked large eggs, shelled
1/3 cup low-fat mayonnaise
1 tablespoon chopped pitted kalamata olives
2 teaspoons chopped fresh parsley
2 teaspoons chopped capers
1/2 teaspoon dried Herbes de Provence
1/2 teaspoon Dijon mustard
1/4 teaspoon Trapani Sea Salt
1/4 teaspoon freshly ground black Tellicherry Peppercorns
Chopped fresh parsley (optional)

Preparation
Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.

Cut eggs in half lengthwise; remove yolks. Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use. Add chopped Sun Dried Tomatoes, mayonnaise, and next 7 ingredients (through Tellicherry Pepper); stir well. Spoon 1 1/2 teaspoons egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired.

Recipe adapted from and photo courtesy of Jan Smith at www.myrecipes.com

Products suggested for this recipe:

Sulfite-Free Sun Ripened Dried Tomatoes
Our sulfite-free dried tomatoes are sweet, salt-free and full of concentrated tomato flavors.
From $4.75

Sun Dried Tomatoes
Sun dried tomato julienne strips provide the ultimate convenience for the home cook.
From $7.00

Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $3.50

Herbes de Provence
Use this versatile spice mix before and during cooking to add a wonderful aromatic bouquet.
From $3.49

Trapani Sea Salt
These salts are great for seasoning or for everyday use. Enhances flavors!
From $3.49

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