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Easter Eggs w/Sun-dried Tomatoes

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Why I Love This Recipe

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.

Ingredients You'll Need

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.

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

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