Bella Tuscany Deviled Eggs

Name: Bella Tuscany Deviled Eggs
Ingredients: 1 tablespoon plus 1 teaspoon drained and chopped oil-packed sun-dried tomatoes, plus extra slivers for garnish; 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl; 6 tablespoon sour cream; 1 teaspoon fresh lemon juice; 1 teaspoon finely chopped fresh rosemary leaves; 2 1/2 teaspoon drained and finely chopped capers; 1/8 teaspoon garlic powder; salt and black pepper, to taste

Deviled Eggs Cookbook|March 21, 2013 11:49 am EST

3 (3 ratings)

Print

Debbie More loves deviled eggs so much, she wrote a whole cookbook about them. This recipe is called "Bella Tuscany," resonating with flavors of the Italian countryside: capers, rosemary, lemon juice, and sun-dried tomatoes.

Servings

12

Ingredients

1 tablespoon plus 1 teaspoon drained and chopped oil-packed sun-dried tomatoes, plus extra slivers for garnish
6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
6 tablespoon sour cream
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh rosemary leaves
2 1/2 teaspoon drained and finely chopped capers
1/8 teaspoon garlic powder
salt and black pepper, to taste

Directions

Gently press the sun-dried tomatoes between several layers of a paper towel to remove excess oil.
Combine the thoroughly mashed yolks with the sour cream and lemon juice. Blend in the sun-dried tomatoes, rosemary, capers, and garlic powder. Taste, then season with salt and pepper.
Fill the whites evenly with the mixture and garnish each egg half with slivers of sun-dried tomato.