| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 6 | Hard-boiled eggs, shelled | |
| 1/4 | c | Finely chopped drained |
| oil-packed sun-dried | ||
| tomatoes | ||
| 1/4 | c | Minced fresh chives |
| 1 | T | Olive oil |
| 1 1/2 | t | Minced fresh thyme |
| 1 | t | White wine vinegar |
| Additional drained | ||
| oil-packed sun-dried | ||
| tomatoes cut into strips |
INSTRUCTIONS
1998 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 696
Calories From Fat: 416
Total Fat: 46.4g
Cholesterol: 1119mg
Sodium: 1029.2mg
Potassium: 1608.8mg
Carbohydrates: 28.9g
Fiber: 7.2g
Sugar: 18g
Protein: 43.1g