Deviled Eggs with Sun-Dried Tomatoes and Chives
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
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
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.