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Provencal Deviled Eggs

Difficulty:Easy
Prep Time:45 Minutes
Cook Time:45 Minutes

Ingredients

  • ■   chopped sun-dried tomatoes
  • ■   dried herbes de Provence
  • ■   salt
  • ■   4 oz freshly ground black pepper

Description

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

  • 1. Combine boiling water and tomatoes in a bowl.
  • 2. Cover; let stand 30 minutes or until tender.
  • 3. Drain and set aside.
  • 4. Cut eggs in half lengthwise; remove yolks.
  • 5. Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use.
  • 6. Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well.
  • 7. Spoon 1 1/2 teaspoons egg mixture into each egg white half.
  • 8. Sprinkle with additional chopped parsley, if desired.
  • 9. Recipe courtesy of myrecipes.com, photo by Jan Smith

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