Herbes de Provence
Our Herbes de Provence blend contains savory, rosemary, basil, marjoram and wild thyme—herbs complementary to many Italian dishes. Add to foods before or during cooking or mix with oil prior to cooking to infuse the flavor into the cooked food. Especially good mixed with olive oil to coat chicken, turkey or lamb, as well as fish, tomatoes and potatoes before roasting. Use to season salads, pizza sauces, cheeses, stuffing, soups and stews. Sprinkle over your meats and kabobs before grilling. Add a pinch or two to the hot coals and surround yourself with the aromatic bouquet.
Fancy: With Lavender
Traditional: Without Lavender
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Yields 2 dozen
Cook and Prep Time 45 Minutes
Ingredients
1 tablespoon chopped sun-dried tomatoes, packed without oil
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 salt
1/4 teaspoon freshly ground black pepper
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 tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well. Spoon 1 1/2 teaspoons egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired.
Recipe courtesy of myrecipes.com, photo by Jan Smith
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