| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 6 | lg | Hard-boiled eggs; shelled |
| 1/4 | c | Finely chopped drained oil-packed sun-dried tomatoes |
| 1/4 | c | Minced fresh chives |
| 1 | tb | Olive oil |
| 1 1/2 | ts | Minced fresh thyme |
| 1 | ts | White wine vinegar |
| Additional drained oil-packed sun-dried tomatoes; cut into strips |
INSTRUCTIONS
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@pctech.net> on Feb 23, 1998
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