Turn your regular deviled eggs recipe into something even more magical by adding flavorful sun-dried tomatoes. Sour cream and white wine vinegar is combined with mayonnaise and minced sun-dried tomatoes to make a filling that packs a delectable punch!
Deviled Eggs with Sun-Dried Tomato
Courtesy of NY celebrity caterer Andrea Correale, Founder & President of Elegant Affairs
Makes 1 dozen
6 hard-boiled large eggs
4 ounces sun-dried tomatoes packed in oil, drained, reserving 2 tomatoes whole for garnish, and the remaining tomatoes minced
1/4 cup mayonnaise
3 tablespoons sour cream
1/2 teaspoon white-wine vinegar
Finely chopped fresh parsley leaves for garnish if desired.
Step 1. Halve the eggs lengthwise; force the yolks through a sieve into a bowl.
Step 2. Stir in the minced tomatoes, the mayonnaise, the sour cream, the vinegar, and salt and pepper to taste.
Step 3. 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.
Step 4. Garnish the stuffed eggs with 2 reserved sun-dried tomatoes, cut into julienne strips, and the parsley.
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