Deviled Eggs With Sun-Dried Tomato

Course : Appetizers
Serves: 1
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6 large hard-cooked large eggs
4 Ounces sun-dried tomatoes packed in oil -- drained, reserving
2 medium tomatoes
1 Whole for garnish -- and the remaining tomatoes minced
1/4 Cup bottled mayonnaise
3 Tablespoons sour cream
1/2 Teaspoon white-wine vinegar
1 tablespoons finely chopped fresh parsley leaves

Preparation / Directions:

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.


Nutritional Information:

144 Calories (kcal); 10g Total Fat; (57% calories from fat); 3g Protein; 13g Carbohydrate; 19mg Cholesterol; 45mg Sodium

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