Provençal Deviled Eggs
Ingredients
- 1 tablespoon chopped sun-dried tomatoes, packed without oil ⓘ
- 12 hard-cooked large eggs, shelled ⓘ
- 1/3 cup low-fat mayonnaise ⓘ
- 1 tablespoon chopped pitted kalamata olives ⓘ
- 2 teaspoons chopped fresh parsley ⓘ
- 2 teaspoons chopped capers ⓘ
- 1/2 teaspoon dried herbes de Provence ⓘ
- 1/2 teaspoon Dijon mustard ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon freshly ground black pepper ⓘ
Instructions
- 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 teaspoons egg mixture into each egg white half. Sprinkle with additional chopped parsley, if desired.
Nutrition & Diet Analysis (per serving)
539
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).