Sun-Dried Tomato Deviled Eggs |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A lightly spicy variation of the classic deviled egg. Ingredients:
1 dozen large egg |
2 1/2 tablespoons mayonnaise |
1 1/2 tablespoons sour cream |
2 teaspoons sun-dried tomato paste or 2 teaspoons sun-dried tomatoes packed in oil, very finely minced |
2 teaspoons shallots, minced |
1 teaspoon dijon mustard |
1/4 teaspoon hot pepper sauce |
salt & freshly ground black pepper, to taste |
Directions:
1. Hard boil the eggs.
2. Let cool, then peel and halve eggs lengthwise.
3. Set aside white halves on a plate and transfer yolks to a medium mixing bowl.
4. Mash yolks with mayonnaise, sour cream, tomato paste, shallots, mustard, hot pepper sauce, salt and pepper to taste.
5. Spoon filling into egg halves evenly, mounding slightly.
6. Store refrigerated in an airtight container.
7. If you want, for a dinner party and a fancier presentation, use a pasty bag fitted with a star tip and pipe yolk mixture into the eggs decoratively.
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