EASTER EGGS W/SUN-DRIED TOMATOES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.
  • Mash 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

Notes

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.

Categories: Appetizer  Finger Food 
© 2006-2014 BakeSpace, Inc. All Rights Reserved