Name Deviled eggs with sun_dried tomatoes and chives


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* 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

Cut eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks coarsely with a fork. Finely chop two of the egg white halves; mix into yolks. Add chopped sun-dried tomatoes and next four ingredients; mix well. Season with salt and pepper to taste. Spoon about a tablespoon of filling into each egg half; mound slightly. Top each half with two tomato strips.

The eggs can be made up to 8 hours in advance. Cover and chill until ready to serve; makes 10 servings.

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