Provençal Deviled Eggs

Name: Provençal Deviled Eggs
Ingredients: 1 tablespoon chopped sun-dried tomatoes, packed without oil; 12 hard-cooked large eggs, shelled; 1/3 cup low-fat mayonnaise; 1 tablespoon chopped pitted kalamata olives; 2 teaspoons chopped fresh parsley; 2 teaspoons chopped capers; 1/2 teaspoon dried herbes de Provence; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; Chopped fresh parsley (optional)

11 ingredients

2 steps

Ingredients

1 tablespoon chopped sun-dried tomatoes, packed without oil
12 hard-cooked large eggs, shelled
1/3 cup low-fat mayonnaise
1 tablespoon chopped pitted kalamata olives
2 teaspoons chopped fresh parsley
2 teaspoons chopped capers
1/2 teaspoon dried herbes de Provence
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley (optional)

Directions

1

Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside.
2

Cut eggs in half lengthwise; remove yolks. Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use. Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well. Spoon 1 1/2 teaspoons egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired.