Deviled Eggs with Sun-Dried Tomato

6 ingredients
3 steps

Ingredients

  • 6 hard-boiled large eggs
  • 4 ounces sun-dried tomatoes packed in oil, drained, reserving 2 tomatoes whole for garnish, and the remaining tomatoes minced
  • 1/4 cup bottled mayonnaise
  • 3 tablespoons sour cream
  • 1/2 teaspoon white-wine vinegar
  • finely chopped fresh parsley leaves for garnish if desired

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.

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