Recipe - Deviled Eggs With Sun-Dried Tomato

6 Hardboiled large eggs
4 ounce Sundried tomatoes packed in
oil; drained, reserving 2
tomatoes whole for garnish,
and the remaining tomatoes
minced
One fourth cup Bottled mayonnaise
3 tablespoon Sour cream
One half teaspoon Whitewine 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 1/2inch decorative tip and pipe it into the eggwhite halves,
mounding it. Garnish the stuffed eggs with 2 reserved sundried tomatoes,
cut into julienne strips, and the parsley.
Makes 12 deviled eggs.

Gourmet April 1992

Posted to brandnamerecipes by Abtaxel Abtaxel@aol.com on Apr 10, 1998