|
Title: Deviled Eggs with Sun-Dried Tomato Categories: None Yield: 1 Servings 6 Hard-boiled large eggs 4 oz Sun-dried tomatoes packed in -oil; drained, reserving 2 -tomatoes whole for garnish, -and the remaining tomatoes -minced 1/4 c Bottled mayonnaise 3 tb Sour cream 1/2 ts White-wine vinegar Finely chopped fresh parsley -leaves for garnish if -desired Can be prepared in 45 minutes or less. 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. 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. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley. Makes 12 deviled eggs. Gourmet April 1992 Posted to brand-name-recipes by Abtaxel |