Deviled Eggs With Sun-dried Tomato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | Hard-boiled large eggs | |
| 4 | oz | Sun-dried tomatoes packed in |
| oil drained reserving 2 | ||
| tomatoes whole for | ||
| garnish | ||
| and the remaining | ||
| tomatoes | ||
| minced | ||
| 1/4 | c | Bottled mayonnaise |
| 3 | T | Sour cream |
| 1/2 | t | White-wine vinegar |
| Finely chopped fresh parsley | ||
| leaves for garnish if | ||
| desired |
INSTRUCTIONS
1998 Can be prepared in 45 minutes or less. Halve the eggs lengthwise, force the yolks through a sieve into a bowl, and stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste. Transfer the filling to a pastry bag fitted with a 1/2-inch decorative tip and pipe it into the egg-white halves, mounding it. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley. Makes 12 deviled eggs. Gourmet April 1992 Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Apr 10,
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Nutrition (calculated from recipe ingredients)
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Calories: 1443
Calories From Fat: 755
Total Fat: 84.5g
Cholesterol: 1365.7mg
Sodium: 2851.6mg
Potassium: 5814.9mg
Carbohydrates: 107.3g
Fiber: 20.1g
Sugar: 65.6g
Protein: 78.6g