Sun-Dried Tomato Deviled Eggs

Sun-Dried Tomato Deviled Eggs Recipe - Easy and Delicious

| Servings: 12

Introduction

Sun-Dried Tomato Deviled Eggs are a delicious twist on the classic deviled egg recipe. The addition of sun-dried tomatoes adds a rich and savory flavor that pairs perfectly with the creamy egg filling. These deviled eggs are perfect for parties, picnics, or as a tasty snack.

History

Deviled eggs have been a popular appetizer for decades, with variations of the recipe found in many different cultures. The addition of sun-dried tomatoes to deviled eggs is a modern twist on the classic recipe, adding a burst of flavor and color to the dish.

Ingredients

12 large eggs
2.5 tbsp mayonnaise
1.5 tbsp sour cream
2 tsp sun-dried tomato paste or 2 tsp sun-dried tomatoes in oil, very finely minced
2 tsp shallots, minced
1 tsp dijon mustard
0.25 tsp hot pepper sauce
salt and pepper

How to prepare

1. Place the eggs in a saucepan in a single layer with enough water to cover them by 1 inch. Bring the water to a boil, then cover the saucepan, remove it from the heat, and let the eggs stand for 20 minutes. Transfer the unpeeled eggs to the refrigerator and let them cool for 30 minutes before peeling and halving them lengthwise. Set aside the white halves on a plate and transfer the yolks to a medium mixing bowl.
2. Mash the yolks with mayonnaise, sour cream, tomato paste, shallots, mustard, hot pepper sauce, salt, and pepper to taste. Spoon the filling into the egg halves evenly, mounding it slightly. Store the filled eggs in an airtight container in the refrigerator.

Variations

Add chopped fresh herbs such as parsley or chives to the filling for extra flavor.
Top the deviled eggs with crumbled bacon or chopped green onions for a savory twist.

Cooking Tips & Tricks

Be sure to cook the eggs just until they are hard-boiled to avoid overcooking and getting a green ring around the yolk.

- For easy peeling, transfer the cooked eggs to an ice bath immediately after boiling.

- Use a piping bag or a zip-top bag with the corner snipped off to fill the egg whites neatly and evenly.

Serving Suggestions

Serve Sun-Dried Tomato Deviled Eggs as an appetizer at a party or picnic, or enjoy them as a tasty snack.

Cooking Techniques

Boil the eggs until they are just hard-boiled to avoid overcooking.

- Use a piping bag or a zip-top bag to fill the egg whites neatly and evenly.

Ingredient Substitutions

Substitute Greek yogurt for sour cream for a lighter filling.

- Use roasted red peppers or olives in place of sun-dried tomatoes for a different flavor profile.

Make Ahead Tips

Sun-Dried Tomato Deviled Eggs can be made up to a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the deviled eggs with a sprinkle of paprika or fresh herbs for a pop of color.

Pairing Recommendations

Serve Sun-Dried Tomato Deviled Eggs with a crisp white wine or a refreshing cocktail for a delicious appetizer.

Storage and Reheating Instructions

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Serve chilled.

Nutrition Information

Calories per serving

Each serving of Sun-Dried Tomato Deviled Eggs contains approximately 80 calories.

Carbohydrates

Each serving of Sun-Dried Tomato Deviled Eggs contains approximately 1 gram of carbohydrates.

Fats

Each serving of Sun-Dried Tomato Deviled Eggs contains approximately 6 grams of fat.

Proteins

Each serving of Sun-Dried Tomato Deviled Eggs contains approximately 6 grams of protein.

Vitamins and minerals

Sun-Dried Tomato Deviled Eggs are a good source of vitamin A, vitamin D, and calcium.

Alergens

Sun-Dried Tomato Deviled Eggs contain eggs and mayonnaise, which are common allergens.

Summary

Sun-Dried Tomato Deviled Eggs are a low-carb, high-protein snack that is rich in vitamins and minerals.

Summary

Sun-Dried Tomato Deviled Eggs are a flavorful and satisfying appetizer that is perfect for any occasion. With a creamy filling and a burst of sun-dried tomato flavor, these deviled eggs are sure to be a hit with your guests. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Sun-Dried Tomato Deviled Eggs. It was a warm summer day, and I had just finished attending a cooking class hosted by a dear friend of mine, Mrs. Jenkins. Mrs. Jenkins was a master in the kitchen, and she always shared the most amazing recipes with me. On this particular day, she had prepared these delicious deviled eggs with a twist - sun-dried tomatoes.

As soon as I took my first bite, I knew I had to learn how to make these myself. The combination of the creamy egg yolks, tangy sun-dried tomatoes, and savory spices was simply irresistible. Mrs. Jenkins graciously shared the recipe with me, and I have been making it ever since.

The story of how Mrs. Jenkins learned to make these Sun-Dried Tomato Deviled Eggs is a tale that has been passed down through generations in her family. It all started with her great-grandmother, a renowned chef in her time. She traveled all over the world, collecting recipes and cooking techniques from various cultures.

One day, while visiting Italy, her great-grandmother stumbled upon a small trattoria in the countryside. The owner, a kind old man named Giovanni, welcomed her with open arms and invited her to watch him cook. As she observed him prepare his signature dish - sun-dried tomato bruschetta - she felt inspired. She knew she had to incorporate this unique ingredient into her own recipes.

Upon returning home, she experimented with different dishes until she finally perfected the recipe for Sun-Dried Tomato Deviled Eggs. She passed it down to her daughter, who passed it down to her granddaughter, Mrs. Jenkins. And now, I am fortunate enough to carry on this tradition in my own kitchen.

To make these delectable deviled eggs, you will need the following ingredients:

- 6 hard-boiled eggs

- 1/4 cup mayonnaise

- 2 tablespoons sun-dried tomatoes, finely chopped

- 1 tablespoon Dijon mustard

- 1 teaspoon lemon juice

- 1/2 teaspoon garlic powder

- Salt and pepper, to taste

- Paprika, for garnish

To begin, carefully slice the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash them with a fork until smooth. Add the mayonnaise, sun-dried tomatoes, Dijon mustard, lemon juice, garlic powder, salt, and pepper to the bowl. Mix until well combined.

Spoon the yolk mixture back into the egg whites, using a piping bag or a small spoon for a more decorative touch. Sprinkle paprika on top for added color and flavor.

I like to serve these Sun-Dried Tomato Deviled Eggs as an appetizer at family gatherings and dinner parties. They are always a hit with everyone who tries them. The savory sun-dried tomatoes add a unique twist to the classic deviled egg recipe, making them a standout dish.

As I continue to cook and experiment with new recipes, I am grateful for the knowledge and inspiration passed down to me by Mrs. Jenkins and her family. Each dish I create carries with it a piece of history and tradition, making it all the more special. And I hope that one day, my own grandchildren will carry on the legacy of these Sun-Dried Tomato Deviled Eggs, just as I have.