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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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An assortment of dried herbs, herbes de Provence commonly contains basil, lavender, rosemary, thyme, fennel seed, and marjoram. Look for it where other dried spices are sold. 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.
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