Deviled Eggs with Sun-Dried Tomatoes and Chives |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Here's a nice way to use up those leftover hard-boiled Easter eggs. Ingredients:
6 large hard-boiled eggs, shelled |
1/4 cup finely chopped drained oil-packed sun-dried tomatoes |
1/4 cup minced fresh chives |
1 tablespoon olive oil |
1 1/2 teaspoons minced fresh thyme |
1 teaspoon white wine vinegar |
additional drained oil-packed sun-dried tomatoes, cut into strips |
Directions:
1. 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.)
|
|