Easter Eggs w/Sun-dried Tomatoes
6 large eggs
3 T. mayonnaise
1/2 tsp. salt
1/8 tsp. pepper
2 T. sun-dried tomatoes, oil-packed
2 T. fresh basil, minced
Cover eggs in cold water.
Bring to a boil.
Boil for 5 minutes on low.
Remove from heat.
Cover and let rest for 15 minutes.
Drain eggs and shell immediately.
Halve eggs & remove yolks.
Blend yolks w/mayo, salt & pepper.
Fill eggs with the mixture.
Drain and finely chop tomatoes.
Garnish eggs w/tomatoes & basil.
Serve at room temp/slightly chilled.
Makes: 12 egg halves
Prep: 10 minutes
Cook: 20 minutes
Pairs Well With
This is adapted from Rick Marzullo O'Connell's wonderful "365 Easy Italian Recipes". It's a yummy way to use up some of those Easter eggs the kids will soon be coloring. Leave out the pepper and they might actually eat one.