Labadie Recipe Database

Name Provencal Deviled Eggs Number of People 2 do List of Ingredients 1 T. chopped sun-dried tomatoes, packed without oil 12 hard-cooked large eggs, shelled 1/3 cup low-fat mayonnaise 6 chopped pitted kalamata olives 2 tsp. chopped fresh parsley 2 tsp. chopped capers 1/2 tsp. dried herbes de provence 1 tsp. Dijon mustard 1/4 tsp. freshly ground black pepper Parsley for garnish Description Combine boiling water and tomatoes in a bowl. Cover; let stand 30 minutes or until tender. Drain and set aside. Cut eggs in half lengthwise; remove yolks. Place 8 yolks in a medium bowl; reserve remaining 4 yolks for another use. Add tomatoes, mayonnaise, and next 7 ingredients (through pepper); stir well. Spoon 1 1/2 tsp. egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired. Time 1 hour Difficulty (1-5) 2 Notes Per 1/2 egg: 41 calories, 3 g fat, 0 saturated fat, protein 2.8 g, carbohydrates .7 g, fiber .1 g, cholesterol 71 mg, iron .3 mg, sodium 1.3 mg, calcium 11 mg Image