Recipe - Deviled Eggs With Sun-Dried Tomatoes And Chives

6 lg Hardboiled eggs; shelled
One fourth cup Finely chopped drained
oilpacked sundried
tomatoes
One fourth cup Minced fresh chives
1 tablespoon Olive oil
1 One half teaspoon Minced fresh thyme
1 teaspoon White wine vinegar
Additional drained
oilpacked sundried
tomatoes; cut into strips

Here's a nice way to use up those leftover hardboiled Easter eggs.

Cut eggs lengthwise in half. Scoop yolks into medium bowl. Mash yolks
coarsely with fork. finely chop 2 egg white halves; mix into yolks. Add
chopped sundried tomatoes and next 4 ingredients; mix well. Season with
salt and pepper. Spoon about 1 tablespoon filling into each egg half,
mounding slightly. Top with tomato strips. (Can be made 8 hours ahead.
Cover; chill.)

Makes 10.

Bon Appétit April 1997

Posted to recipeludigest by Sandy sandysno@pctech.net on Feb 23, 1998