| 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 |
tb |
Sour cream |
| 1/2 |
ts |
White-wine vinegar |
|
|
Finely chopped fresh parsley leaves for garnish if desired |
INSTRUCTIONS
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, 1998
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