| 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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