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id
405
Name
Provencal Deviled Eggs
Main Dish Category
Side Dish
Secondary Dish Category
Main Ingredient
Eggs
Other Ingredient
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
Cooking Type
Toss
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
Origin
Cooking Light
Image